This roasted squash soup is rich, creamy, and full of flavor. Serve with toasted spiced pepitas for a delicious combo! A mix of butternut, acorn squash, sweet potatoes, and carrots, not only is this soup flavorful but its packed with nutrients. Plus it blends up easily in one pot and keeps fresh for leftovers.
Highlights of this easy butternut squash soup
- One-pot recipe
- Creaminess can be customized
- Freezer friendly recipe
- Simple ingredients
- Great source of nutrients
- Perfect to serve with fall produce
- Healthy squash soup recipe
Top this creamy roasted butternut squash soup with toasted pepitas, green onion, bacon, and more!
If you like this roasted butternut squash soup, you’ll love these other easy soup recipes…
Easy Roasted Cherry Tomato Soup Recipe
Roasted Red Pepper & Tomato Soup
Slow Cooker Creamy Chicken Enchilada Soup
Tools I used for this simple soup recipe:
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- Cuisinart Immersion Blender – this makes blending soups so easy, no need to do batches in a blender.
- Wooden Spoons – perfect for sautéing and mixing
Grocery store list and substitutions:
- Butternut squash
- Acorn squash
- Sweet potatoes
- White onion, or substitute yellow onion
- Garlic cloves
- Carrots
- Olive oil
- Kosher salt
- Garlic powder
- Fresh cracked black pepper
- Vegetable broth, could substitute chicken stock if needed
- Milk, half and half, or heavy cream
- Pepitas
- Chili powder
Instructions for the simple squash soup recipe:
- Preheat the oven to 375 degrees F.
- On a large baking sheet combine squash, sweet potatoes, carrots, onion, and garlic. Drizzle with olive oil and season with salt, pepper, and garlic powder. Toss to combine. Roast for 45-50 minutes until tender.
- Transfer roasted veggies to a large stockpot. Add in the vegetable stock and heat over medium-high heat. Simmer for 5-10 minutes. Remove from heat and carefully blend with an immersion blender until smooth. If you don’t have an immersion blender, use a traditional blender.*
- Once the soup is smooth add in the milk or cream and stir to combine. Adjust seasoning as needed.
- In a small mixing bowl combine the pepitas, olive oil, chili powder, salt, and pepper, toss to combine. Spread out evenly on a baking sheet and toast under the broiler on high for 3-5 minutes, until toasted.
- Serve the soup topped with the toasted pepitas. Serve immediately or cool and store in an airtight container in the fridge for 4-5 days!
Roasted Squash Soup with Toasted Pepitas
Equipment
- Immersion blender
Ingredients
For the Squash Soup:
- 2-3 pounds Butternut squash, peeled, seeds removed, and cubed
- 1-2 lbs. Acorn Squash, peeled, seeds removed, and cubed
- 2 medium Sweet potatoes, peeled and cubed
- 3 Whole carrots, cubed
- 1 large White onion, peeled and quartered
- 3-4 cloves Garlic, peeled
- 3 tbsps Olive oil
- Salt and pepper, to taste
- 2 tsps Garlic Powder
- 3 cups Vegetable broth
- 1 cup Whole milk or half & half
For the toasted pepitas:
- 1/2 cup Raw pepitas
- 2 tbsps Olive oil
- 1/2 tsp Chili powder
- Salt & pepper
Instructions
- Preheat the oven to 375 degrees F.
- On a large baking sheet combine squash, sweet potatoes, carrots, onion, and garlic. Drizzle with olive oil and season with salt, pepper, and garlic powder. Toss to combine. Roast for 45-50 minutes until tender.
- Transfer roasted veggies to a large stockpot. Add in the vegetable stock and heat over medium-high heat. Simmer for 5-10 minutes. Remove from heat and carefully blend with an immersion blender until smooth. If you don't have an immersion blender, use a traditional blender.*
- Once the soup is smooth add in the milk or cream and stir to combine. Adjust seasoning as needed.
- In a small mixing bowl combine the pepitas, olive oil, chili powder, salt, and pepper, toss to combine. Spread out evenly on a baking sheet and toast under the broiler on high for 3-5 minutes, until toasted.
- Serve the soup topped with the toasted pepitas. Serve immediately or cool and store in an airtight container in the fridge for 4-5 days!
Notes
*If blending in a traditional countertop blender, blend in batches, allowing plenty of room for steam to release while blending.
Nutrition
Serving: 1servingCalories: 261kcalCarbohydrates: 52gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 5mgSodium: 665mgPotassium: 1311mgFiber: 8gSugar: 12gVitamin A: 32526IUVitamin C: 46mgCalcium: 196mgIron: 3mg
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