Roasted Butternut Squash Soup with Roasted Vegetables
Cozy up with a bowl of this simple, flavorful soup made with roasted butternut squash and vegetables. Choose your favorite herbs and spices to make it your own.
Ingredients
- 1 butternut squash
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt, or to taste, divided
- 1/2 teaspoon black pepper, or to taste, divided
- 3 carrots
- 1 to 2 celery stalks, optional
- 1 parsnip, optional
- 1 red, orange or yellow bell pepper
- 1 onion
- 1 leek, optional
- 1 head of garlic
- Up to 5 cups chicken or vegetable broth (use low sodium if available)
Choose your seasonings:
- Warm spices: 1 teaspoon each of allspice, cinnamon, ginger and/or nutmeg
- Savory herbs: 1 teaspoon each of thyme and/or rosemary
- Herb and spice blend: 1 teaspoon each of dried oregano, basil, thyme and rosemary, plus 1/2 teaspoon smoked paprika
Optional toppings:
- Sour cream
- Plain yogurt
- Roasted pepitas (pumpkin seeds)
Directions
- Heat the oven to 425°F. Line two baking sheets with parchment paper.
- Prepare the squash. Cut the squash in half and remove the seeds. Use a fork to make a few marks in the flesh. Place the squash on one baking sheet. Brush with 1 tablespoon olive oil and season with half of the salt and pepper. Roast for 30 to 35 minutes, or until soft.
- Prepare the other vegetables. Peel the carrots. Cut the bell pepper in half and remove the seeds. Peel the onion and cut it in half. Cut the top off the head of garlic so you can see the cloves. If using celery, parsnip or leek, clean and trim them.
- Roast the vegetables. Place the vegetables in a large bowl. Add the remaining 1 tablespoon olive oil and the rest of the salt and pepper. Toss until evenly coated. Spread the vegetables on the second baking sheet. Roast for 25 to 30 minutes, or until soft.
- Make the soup. Place the roasted vegetables in a large pot. Carefully squeeze the roasted garlic cloves from their skins into the pot. Scoop the squash from its skin and add it to the pot. Add the broth and your choice of seasonings.
- Simmer. Bring the soup to a boil. Cover, turn the heat to low and simmer for about 30 minutes.
- Blend the soup. Let the soup cool for 5 to 10 minutes. Use an immersion blender to blend until smooth. If using a regular blender, let the soup cool and blend it in small batches.
- Taste and season. Add more salt, pepper or spices if needed.
- Serve. Spoon the soup into bowls. If you like, top with a small spoonful of sour cream or plain yogurt and roasted pepitas.
Nutrition Details
Estimated per serving:
- Calories: 125
- Total Fat: 4 g
- Saturated Fat: 0.5 g
- Cholesterol: 0 mg
- Sodium: 240 mg
- Total Carbohydrates: 22 g
- Dietary Fiber: 4 g
- Total Sugars: 6 g
- Protein: 3 g
Nutrition information is an estimate based on 8 servings made with low-sodium vegetable broth and without optional dairy or toppings. Nutrition may vary based on the ingredients used.
Featured Professionals
Abbie Nagler Sender
Philanthropy Officer with The MetroHealth FoundationAbbie is an award-winning, Lyndhurst-based baker and owner of BAKED by abbie. She creates customized baked goods inspired by traditional recipes and a love of sharing homemade desserts. Through her baking, Abbie helps bring families and communities together with delicious treats and seasonal favorites.
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