Creamy Roasted Squash Soup

Warm, creamy, and full of cozy fall flavors, this roasted squash soup is the perfect way to enjoy fresh, seasonal produce. Roasting the squash brings out its natural sweetness, while garlic, onion, and a touch of warm spices create a rich, comforting soup. It’s simple to make and perfect for chilly autumn days!

Ingredients

• 1 large butternut squash (about 2–3 pounds), peeled, seeded, and cubed

• 1 medium yellow onion, chopped

• 3 cloves garlic, peeled

• 2 tablespoons olive oil

• 3 cups vegetable broth

• ½ cup coconut milk or heavy cream

• 1 tablespoon maple syrup or honey (optional)

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ½ teaspoon dried thyme

• ½ teaspoon salt, or to taste

• ¼ teaspoon black pepper

• Fresh sage or thyme, for garnish

• Toasted pumpkin seeds, for topping (optional)

Instructions

1. Preheat the oven. Set your oven to 400°F and line a large baking sheet with parchment paper.

2. Prepare the vegetables. Place the cubed squash, chopped onion, and garlic on the baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and thyme. Toss until everything is evenly coated.

3. Roast until tender. Roast for 30–35 minutes, stirring halfway through, until the squash is fork-tender and lightly caramelized around the edges.

4. Blend the soup. Transfer the roasted vegetables to a large pot. Add the vegetable broth, cinnamon, and nutmeg. Use an immersion blender to blend until smooth and creamy. Alternatively, carefully blend in batches using a countertop blender.

5. Add creaminess. Stir in the coconut milk or heavy cream. For a touch of sweetness, add maple syrup or honey if desired.

6. Simmer and season. Warm the soup over medium-low heat for 5–10 minutes, stirring occasionally. If the soup is too thick, add a little more vegetable broth until it reaches your preferred consistency. Taste and adjust the seasonings.

7. Serve and enjoy! Ladle into bowls and garnish with fresh sage, toasted pumpkin seeds, or an extra swirl of cream. Serve warm with crusty bread for dipping.

Farm Kitchen Tips

Try different squash varieties: While butternut squash is a classic choice, honeynut, acorn, or buttercup squash also work beautifully. Each variety brings its own unique sweetness and flavor.

Make it dairy-free: Use coconut milk instead of heavy cream for a rich, creamy texture without dairy.

Add a little heat: A pinch of cayenne pepper or red pepper flakes adds a subtle kick that balances the sweetness of the squash.

Save some for later: Store leftover soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

A Cozy Taste of Fall

There’s something special about turning freshly harvested squash into a warm bowl of homemade soup. Whether you’re looking for an easy weeknight dinner or a comforting meal to enjoy on a chilly afternoon, this recipe is a wonderful way to celebrate the flavors of the season.

At SaJe Family Farm, we love sharing simple ways to turn fresh, locally grown produce into delicious meals for the whole family. Enjoy this soup with your favorite bread, a fresh salad, or all on its own!