Squash Soup Roasted Veggie Blend

Name: Squash Soup Roasted Veggie Blend
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash, peeled and diced; 2 carrots, peeled and chopped; 1 onion, chopped; 2 tablespoons olive oil; Salt and pepper to taste; 4 cups vegetable broth; 1 teaspoon garlic powder; 1 teaspoon ground ginger; 1/2 cup coconut milk

Highlighted under: Baking & Desserts

This delightful squash soup is a comforting blend of roasted vegetables, perfect for warming up on a chilly day.

Created by

Fiona Carter

Last updated on 2025-12-25T17:46:05.712Z

This squash soup is a celebration of autumn flavors, bringing together roasted butternut squash, carrots, and onions for a smooth and velvety texture. It's not only delicious but also packed with nutrients, making it a perfect choice for a healthy meal.

        Why You Will Love This Recipe
        Rich and creamy texture that warms your soul
A perfect blend of sweet and savory flavors
Nutritious and packed with vitamins
Easy to make and perfect for meal prep

      

The Benefits of Roasting Vegetables

Roasting vegetables enhances their natural sweetness and adds a depth of flavor that can elevate any dish. The caramelization that occurs during roasting brings out rich, complex notes, making even the simplest veggies taste extraordinary. In this squash soup, the roasted butternut squash and carrots contribute a beautiful sweetness that balances the savory elements beautifully.

Moreover, roasting is a healthy cooking method that requires minimal oil, allowing the vegetables' nutrients to shine through. As the vegetables cook, they retain their vitamins and minerals, making this soup not only delicious but also incredibly nutritious. This is an excellent way to enjoy a rainbow of vegetables in a single bowl, ensuring you get a variety of essential nutrients.

The Perfect Comfort Food

As the weather turns chilly, nothing warms the heart quite like a bowl of creamy squash soup. Its rich and velvety texture envelops you, providing comfort and satisfaction with every spoonful. The combination of roasted veggies and creamy coconut milk creates a harmonious blend that is both soothing and fulfilling, making it a go-to recipe for cold days.

Furthermore, this soup is incredibly versatile. You can easily adjust the recipe to include your favorite seasonal vegetables or spices, tailoring it to your taste preferences. Whether enjoyed as a starter or a main dish, this soup is sure to become a family favorite, bringing warmth and joy to your dining table.

Easy Meal Prep Solution

One of the best aspects of this squash soup is its meal prep potential. You can make a large batch and store it in the fridge or freezer for easy lunches and dinners throughout the week. Simply portion out the soup into airtight containers, and you’ll have a delicious, homemade meal ready to go whenever you need it.

Additionally, reheating the soup is a breeze. Just warm it on the stovetop or in the microwave, and you’ll have a wholesome meal in minutes. This makes it an ideal option for busy individuals or families looking to eat healthy without spending a lot of time in the kitchen.

Ingredients

Roasted Veggie Ingredients

1 butternut squash, peeled and diced
2 carrots, peeled and chopped
1 onion, chopped
2 tablespoons olive oil
Salt and pepper to taste

Soup Base Ingredients

4 cups vegetable broth
1 teaspoon garlic powder
1 teaspoon ground ginger
1/2 cup coconut milk

Combine all ingredients for a hearty soup.

Instructions

Roast the Vegetables

Preheat your oven to 400°F (200°C). Toss the butternut squash, carrots, and onion with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.

Blend the Soup

Once the vegetables are roasted, transfer them to a large pot. Add the vegetable broth, garlic powder, and ground ginger. Bring to a simmer and cook for 5 minutes. Then, use an immersion blender to puree the soup until smooth.

Finish the Soup

Stir in the coconut milk and heat through. Adjust seasoning with salt and pepper if needed. Serve hot.

Enjoy your delicious squash soup!

Storage and Reheating Tips

To store your leftover squash soup, allow it to cool completely before transferring it to airtight containers. It can be kept in the refrigerator for up to five days or frozen for up to three months. When freezing, consider portioning it into smaller containers for convenient single servings.

When you're ready to enjoy your soup again, simply reheat it on the stovetop over medium heat, stirring occasionally until warmed through. If the soup thickens during storage, add a splash of vegetable broth or water to achieve your desired consistency.

Serving Suggestions

This squash soup pairs beautifully with a variety of accompaniments. Consider serving it with crusty bread or a fresh garden salad for a complete meal. For an extra touch, drizzle some extra coconut milk or a sprinkle of fresh herbs like cilantro or parsley on top before serving for added flavor and visual appeal.

For those who enjoy a little heat, adding a pinch of red pepper flakes or a dollop of spicy sauce can elevate the flavor profile. Feel free to experiment with toppings such as toasted pumpkin seeds or croutons for added texture.

Questions About Recipes

→ Can I use other types of squash?

Yes, you can substitute butternut squash with acorn or pumpkin squash.

→ How long does this soup last in the fridge?

This soup can be stored in the fridge for up to 5 days in an airtight container.

→ Can I freeze the soup?

Absolutely! This soup freezes well for up to 3 months. Just make sure to let it cool completely before freezing.

→ Is there a vegan option?

Yes, this recipe is vegan as it uses vegetable broth and coconut milk.