I can’t think of a more perfect winter meal than this Roasted Winter Squash Soup. Start off by roasting two kinds of delicious winter squash. Roasting is KEY because it brings out a lot of flavor by caramelizing the edges. Don’t pull it out of the oven until golden brown with caramelized edges. The squash gets tossed in a pot with yellow onion, carrots, apple, garlic, and herbs to simmer. To finish it off it’s blended and then coconut cream is added to create a smooth and creamy texture.
If you love savory creamy soup with subtle hints of sweetness, you’ll love this! I could see this fitting in beautifully on the Christmas dinner table or on a snowy day in while watching Christmas movies. Can you tell I’m ready for Christmas?
What You Will Need For This Squash Soup
Kitchen Essentials:
An immersion blender or high speed blender is necessary for this roasted winter squash soup recipe. This soup is served creamy and smooth.
Main Ingredients:
- Winter Squash, pick two of your favorites
- Yellow Onion
- Carrots
- Apple, use your favorite variety
- Vegetable Broth, I love better than bouillon
- Dried Herbs or Fresh if you’re feeling fancy
What Squash Should I Use?
I used a mix of Butternut Squash and Koginut. Koginut squash is a little harder to find and is described as having notes of citrus and vanilla. It’s basically a mix of butternut squash and kabocha. I found mine at Trader Joe’s. I recommend using half butternut squash and then either acorn, kabocha or koginut. Alternatively, use all butternut squash.
What Apple Should I Use?
I used a small gala apple but a Granny Smith in this would be very delicious. Use what you have.
How To Make The Best Homemade Soup Every Time
Salt to your preference. My preference and your preference are different especially when it comes to soup. You could also be using a different saltier brand of vegetable broth than me or visa versa. My rule is add a little during each step. Add a sprinkle of salt when you sauté your vegetables, on your squash, and then again after blending. If you need more, add more.
Don’t forget the coconut cream. Coconut cream is essential for that creamy texture. You can also use more or less cream than written below to your preference. I found 5 ounces was a good amount for me but if you want a creamier texture, don’t be afraid to add more.
Toppings!!! I chose to top mine with parsley and an extra drizzle of coconut milk for the photo but I highly recommend toppings such as crunchy croutons, shiitake mushroom bacon, pumpkin seeds, or reserved roasted squash.
More Soup Recipes You Might Like:
If You Make This Recipe:
Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
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Roasted Winter Squash Soup
- Prep Time: 15
- Cook Time: 1hr
- Total Time: 1 hr & 15 minutes
- Yield: 8 Servings 1x
- Category: Main Course
- Method: Oven & Stove-Top
- Cuisine: American
- Diet: Vegan
Description
I can’t think of a more perfect winter meal than this Roasted Winter Squash Soup. Start off by roasting two kinds of delicious winter squash. Roasting is KEY because it brings out a lot of flavor by caramelizing the edges. The squash gets tossed in a pot with yellow onion, carrots, apple, garlic, and herbs to simmer. To finish it off it’s blended and then coconut cream is added to create a smooth and creamy texture.
Ingredients
Roasted Squash:
- 6 cups Winter Squash, see above
- 2 tablespoons Olive Oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
Winter Squash Soup:
- 2 tablespoons Olive Oil
- 6 cups Roasted Winter Squash, from above
- 1 1/4 cup Yellow Onion, diced
- 2 Carrots, diced
- 1 Small Apple, diced
- 3–5 Garlic Cloves, minced
- 1 teaspoon Dried Parsley
- 1 teaspoon Rubbed Sage
- 1/2 teaspoon Dried Thyme
- Pinch of Cayenne Pepper
- Pinch of Cinnamon
- Pinch of Nutmeg
- 5 cups Vegetable Broth
- 5oz Canned Coconut Milk
- Salt & Black Pepper, to taste
Instructions
- Preheat oven to 425F.
- Dice squash and toss in olive oil, salt and black pepper. Place on parchment lined baking tray and bake for 40-45 minutes. Don’t pull it out of the oven until golden brown with caramelized edges.
- Add the olive oil in to a large soup pot on medium high heat. Toss in yellow onion and carrots along with a pinch of salt and cook for 5-7 minutes or until soft and starting to brown. Add in the diced apple and minced garlic cloves and cook for another 2-3 minutes.
- Carefully transfer the roasted squash to the pot and throw in the dried herbs, cayenne, cinnamon, nutmeg, and a pinch of salt and pepper. Toss until vegetables are coated. Then, pour in the vegetable broth. Bring to a boil then reduce to a simmer for 10 minutes.
- Next, blend the soup until smooth and creamy. I recommend using an immersion blender or high speed blender. If using a blender, carefully transfer the soup in small batches and cover with a towel to avoid splatter.
- Once the soup is smooth and creamy, whisk in the coconut milk. Taste and adjust seasoning. At this point I added salt, pepper, and another hint of cayenne.
- Transfer the soup to serving bowls and enjoy! See above for serving ideas.
Notes
Salt to your preference. My preference and your preference are different especially when it comes to soup. You could also be using a different saltier brand of vegetable broth than me or visa versa. Add a sprinkle of salt when you sauté your vegetables, on your squash, and then again after blending. If you need more, add more.
Keywords: roasted winter squash soup, butternut squash soup, winter soup, fall soup, vegan soup recipes
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