Print

Simple Roasted Autumn Squash Soup

A close-up of a vibrant orange autumn squash soup in a white bowl, swirled with cream and topped with toasted pumpkin seeds.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and creamy soup made from roasted seasonal squash, perfect for a cozy autumn dinner.

Ingredients

Scale
  • 3 lbs autumn squash (butternut, acorn, or kabocha), peeled and seeded
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cups vegetable broth
  • 1 cup heavy cream (or full-fat coconut milk for dairy free)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Cut the squash into 1-inch cubes.
  2. Toss the squash cubes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, or until tender and lightly browned.
  3. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 8 minutes.
  4. Add the roasted squash, vegetable broth, ginger, and nutmeg to the pot. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to allow flavors to combine.
  5. Carefully transfer the soup mixture to a blender, or use an immersion blender directly in the pot. Blend until completely smooth and creamy.
  6. Return the soup to the pot if necessary. Stir in the heavy cream. Heat gently until warmed through, but do not boil.
  7. Taste and adjust seasoning with more salt and pepper as needed before serving.

Notes

  • For a richer flavor, use homemade vegetable broth.
  • If you want a spicier soup, add a pinch of cayenne pepper with the ginger and nutmeg.
  • Serve this simple seasonal soup topped with toasted pumpkin seeds or a swirl of good quality olive oil.

Nutrition

Find it online: https://cookingbycarla.com/autumn-squash-soup-simple-roasted-recipe/