Published On: September 30, 2026Categories: Recipes

This roasted fall vegetable soup is warm, savory, and packed with seasonal flavor. Butternut squash, potatoes, peppers, onion, and garlic are roasted until tender and caramelized, then blended with broth to create a smooth and comforting soup.

The poblano pepper adds a mild, smoky flavor, while the jalapeño is completely optional if you’d like to add a little extra heat.

Roasted Fall Vegetable Soup

Ingredients

  • 1 butternut squash, peeled and cubed
  • 3–4 white potatoes, cubed
  • 1 sweet onion, chopped
  • 1 bell pepper, chopped
  • 1 poblano pepper, seeded and chopped
  • 4–5 cloves fresh garlic
  • 1 jalapeño, seeded and chopped, optional
  • 2–3 tablespoons olive oil
  • 4 cups vegetable or chicken broth
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika, optional
  • 1/2 teaspoon dried thyme, optional

Instructions

  1. Preheat the oven.
    Preheat your oven to 425°F.
  2. Prepare the vegetables.
    Peel and chop the butternut squash and potatoes into similar-sized pieces. Chop the onion, bell pepper, poblano, and jalapeño. Peel the garlic cloves.
  3. Season everything.
    Spread the vegetables and garlic on a large baking sheet. Drizzle with olive oil and season with salt, black pepper, smoked paprika, and thyme. Toss everything together until evenly coated.
  4. Roast the vegetables.
    Roast for 35–45 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized around the edges.
  5. Blend the soup.
    Transfer the roasted vegetables to a large pot. Add the broth and blend with an immersion blender until smooth. You can also carefully blend the soup in batches using a countertop blender.
  6. Adjust the consistency.
    Add additional broth as needed until the soup reaches your preferred consistency.
  7. Warm and season.
    Place the soup over medium heat and warm through. Taste and add additional salt, pepper, or seasoning as needed.
  8. Serve.
    Ladle into bowls and serve warm. Pair it with crusty bread, crackers, or a simple fall salad.

Tips

  • Leave out the jalapeño for a completely mild soup.
  • For a creamier soup, stir in a splash of heavy cream, half-and-half, or coconut milk after blending.
  • If you prefer a chunkier texture, blend only part of the soup.
  • Leftovers can be refrigerated and reheated for an easy lunch or dinner.