There is something magical about the smell of roasting squash on a crisp autumn evening. When the air turns chilly, your body craves something warm and nourishing. This roasted vegetable soup is the answer to those cozy cravings.
You do not need fancy skills to make this happen. It is a simple, one-pan roasting method that delivers deep flavor. This recipe is a healthy reset that tastes like a hug in a bowl.
Why You Will Love This Recipe
This soup is a winner because it is incredibly budget-friendly. You likely have most of these root vegetables in your pantry right now. It is also naturally vegan and gluten-free, making it great for everyone.
Roasting the vegetables first creates a natural sweetness. You get a creamy texture without using any heavy dairy. It is perfect for a busy fall weeknight when you want something light yet satisfying.
How It Comes Together
The process is very straightforward and mostly hands-off. You simply toss your chopped vegetables in oil and let the oven do the work. Roasting brings out golden, caramelized flavors that raw boiling just cannot match.
Even if you are a beginner, you can master this. After roasting, a quick simmer and a blend are all you need. You will have a restaurant-quality soup on your table in about an hour.
Simple Ingredients
- 500g butternut squash, peeled and cubed 2cm
- 2 large carrots, peeled and sliced 1cm
- 1 large red bell pepper, deseeded and chopped
- 1 medium red onion, cut into wedges
- 4 cloves garlic, skin-on
- 45ml extra virgin olive oil
- 5g dried thyme
- 5g kosher salt
- 2g cracked black pepper
- 1L low-sodium vegetable stock
- 15ml fresh lemon juice
Step-by-Step Directions
- Preheat your oven to 200°C (400°F).
- In a large bowl, toss squash, carrots, peppers, and onion with olive oil.
- Add the thyme, salt, and pepper until everything is evenly coated.
- Spread vegetables in a single layer on a parchment-lined sheet pan.
- Wrap garlic cloves in a small foil pouch and place on the pan.
- Roast for 35 minutes until vegetables are tender and browned.
- Remove from oven and squeeze the roasted garlic out of its skin.
- Transfer vegetables and garlic into a stockpot over medium heat.
- Add vegetable stock and simmer for 5 minutes to blend flavors.
- Use an immersion blender to process until completely smooth.
- Stir in lemon juice and taste for final seasoning.
Best Ways to Enjoy It
Serve this soup warm in your favorite ceramic mugs. It pairs beautifully with a slice of crusty sourdough bread for dipping. You can also top it with toasted pumpkin seeds for a nice crunch.
Set the table and enjoy a quiet, cozy night in. This is also a great option to pack for lunches. It stays fresh and delicious all week long.
Storage & Reheating
This soup stores beautifully in the fridge for up to 5 days. You can also freeze it in airtight containers for three months. To reheat, simply warm it in a small pot over medium heat.
If the soup thickens too much, add a splash of water or stock. This makes it a perfect make-ahead meal for busy families. You will love having a healthy option ready to go.
Tips for Best Results
- Don’t skip the lemon juice at the very end.
- Cut your vegetables into similar sizes for even roasting.
- Keep the garlic in the foil so it stays soft and sweet.
- Use a high-speed blender for the creamiest possible texture.
- For Thanksgiving, double the batch to feed a larger crowd.
- Add a pinch of red pepper flakes for a little heat.
- Always line your pan with parchment for easy cleanup.
Ways to Switch It Up
- Swap butternut squash for sweet potatoes for a heartier base.
- In summer, try using roasted zucchini and yellow squash instead.
- Add a dollop of coconut milk for extra richness.
- Use fresh rosemary instead of thyme for an earthy twist.
Common Questions
Can I make this ahead of time?
Yes, this soup actually tastes better the next day. The flavors have more time to meld together in the fridge. It is a fantastic choice for Sunday meal prep.
What if I don’t have an immersion blender?
You can use a standard countertop blender instead. Just be careful when blending hot liquids. Work in small batches and leave the lid slightly cracked.
Will my kids eat this?
Most kids love the natural sweetness of roasted carrots and squash. Since it is smooth, there are no “scary” vegetable chunks. Serve it with grilled cheese for a guaranteed win.
I hope this cozy roasted vegetable soup brings warmth to your home this fall. It is a simple way to eat well and feel great. Happy cooking!
— Lidia
Roasted Vegetable Soup
Ingredients
- 500 g butternut squash, peeled and cubed 2cm
- 2 large carrots , peeled and sliced 1cm
- 1 large red bell pepper, deseeded and chopped
- 1 medium red onion, cut into wedges
- 4 cloves garlic , skin-on
- 45 ml extra virgin olive oil
- 5 g dried thyme
- 5 g kosher salt
- 2 g cracked black pepper
- 1 L low -sodium vegetable stock
- 15 ml fresh lemon juice
Instructions
- Preheat convection oven to 200°C (400°F).
- In a large mixing bowl, toss squash, carrots, peppers, and onion with olive oil, thyme, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on a parchment-lined sheet pan.
- Wrap garlic cloves in a small foil pouch and place on the pan with the vegetables.
- Roast for 35 minutes or until vegetables exhibit significant browning and are tender to a knife point.
- Remove from oven and allow to cool slightly; extract roasted garlic from skins and discard skins.
- Transfer roasted vegetables and garlic into a heavy-bottomed stockpot over medium heat.
- Add vegetable stock and bring to a simmer, maintaining temperature for 5 minutes to incorporate flavors.
- Use a high-speed immersion blender to process the mixture until a completely smooth, homogenous consistency is achieved.
- Incorporate lemon juice and perform a final seasoning check before service.
