Easily one of the best cold weather kitchen tricks around, this classic roasted squash soup is also surprisingly simple to prepare. Essentially, all you have to do is toss your squash and aromatics on a baking sheet to roast until tender, simmer everything together with some broth, and then blend until velvety smooth. And the result is one gorgeous bowl of soup...cozy, cheerful, and downright delicious.
Roasted squash soup is excellent with some crusty bread served alongside or some homemade croutons sprinkled over the top.
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Ingredients for Roasted Squash Soup
- butternut squash
- yam
- onion
- garlic
- extra virgin olive oil
- light brown sugar
- kosher salt and freshly ground black pepper
- ground allspice
- vegetable broth
- heavy whipping cream
- cayenne (optional)
See recipe card for quantities.
Instructions for Roasted Squash Soup
Heat the oven to 400℉ and start by preparing the vegetables. Cut both ends off the butternut squash before slicing it vertically in half and scooping out the seeds. Slice the yam in half, chop the onion into large chunks, and peel the garlic cloves.
Place the prepared squash, yam, onion, and garlic on a metal baking sheet. Then drizzle with olive oil and sprinkle over the brown sugar and allspice. Season with salt and pepper.
Roast for about 30 to 40 minutes, or until the squash and yam are almost fork tender.
Allow the roasted vegetables to cool for about 10 minutes, or until cool enough to handle. Then scoop out the flesh of the squash and the yam, discarding the skins, and transfer it to a pot or Dutch oven along with the onion and garlic.
Add the vegetable broth (or water and bouillon paste), and stir to combine. Then bring the mixture to a simmer over medium heat.
Reduce the heat to low, cover with a lid, and simmer gently for about 20 minutes.
Remove from heat. Using an immersion blender (or stand blender that is safe for hot liquids), blend everything together until velvety and smooth.
Then place the soup back over low heat and add the heavy whipping cream, as well as the cayenne, if desired.
Stir in the cream and taste for seasoning, adjusting as needed. Continue heating over low just until the soup has reached the serving temperature you prefer.
Grab a spoon and enjoy!
Hint: When it comes to roasting the vegetables, don't panic if the garlic cloves end up looking a little brown and crispy by the time the squash and yams are tender. Those slightly crispy little cloves will soften right back up when everything is simmered together in the vegetable broth.
Variations
Roasted squash soup is a particularly versatile recipe that can easily be customized to suit your taste or to accommodate whatever you happen to have on hand around the kitchen. Here are a few ideas for making it your own...
- Butternut Squash and Yam...This particular combination provides satisfying richness of both flavor and color, but you could certainly leave out the yam or even substitute another type of squash. Acorn or delicata squash would also be excellent choices here.
- Spices...Don't have any allspice in your cupboard? Other good options include ground cinnamon, ginger, or cardamom. And a dash of nutmeg would also be a lovely addition.
- Heavy Whipping Cream...Prefer your soup a bit lighter? Or perhaps you'd like to make it vegan? Then you might want to substitute half and half or simply omit the dairy element all together.
Equipment
In addition to your favorite soup pot and a basic baking sheet, you will need some sort of blender when making this roasted squash soup. Any type of blender will do the job, but I prefer the immersion variety here. With just a little patience and finesse, you can achieve a perfectly creamy consistency using a good immersion blender. And then there's no need for any messy ladling of hot soup.
Storage
Once cooled, leftover roasted squash soup can be kept covered in the refrigerator for 4 to 5 days. Reheat gently over the stove.
Related
Looking for more creamy soup recipes? Try these:
📖 Recipe
Roasted Squash Soup
Equipment
- metal baking sheet
- immersion blender or stand blender
- Dutch oven or other soup pot (4 quart capacity minimum)
Ingredients
- 1 small butternut squash cut in half with seeds removed
- 1 medium yam cut in half
- 1 small onion cut into large chunks
- 4 large cloves garlic peeled
- 2 tablespoons extra virgin olive oil
- 2 teaspoons light brown sugar
- kosher salt and freshly ground black pepper
- ¼ teaspoon ground allspice
- 3 cups vegetable broth
- ½ cup heavy whipping cream
- pinch cayenne (optional)
Instructions
- Heat the oven to 400℉ and prepare the vegetables. Cut both ends off the butternut squash before slicing it vertically in half and scooping out the seeds. Slice the yam in half, chop the onion into large chunks, and peel the garlic cloves.
- Place the prepared squash, yam, onion, and garlic on a metal baking sheet. Then drizzle with olive oil and sprinkle over the brown sugar and allspice. Season with salt and pepper.
- Roast for about 30 to 40 minutes, or until the squash and yam are almost fork tender.
- Allow the roasted vegetables to cool for about 10 minutes, or until cool enough to handle. Then scoop out the flesh of the squash and the yam, discarding the skins, and transfer to a pot or Dutch oven along with the onion and garlic.
- Add the vegetable broth, and stir to combine. Then bring the mixture to a simmer over medium heat. Reduce the heat to low, cover with a lid, and simmer gently for about 20 minutes.
- Remove from heat. Using an immersion blender (or stand blender that is safe for hot liquids), blend everything together until velvety and smooth.
- Place the soup back over low heat and stir in the heavy whipping cream, as well as the cayenne if desired. Taste for seasoning, and adjust as needed. Continue heating over low just until the soup has reached the serving temperature you prefer.
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