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Cozy Roasted Delicata Squash Soup

roasted delicata squash soup - featured image

A vibrant, silky smooth soup made by roasting delicata squash with its skin on to concentrate flavor, then blending it with sautéed aromatics and warm spices for a healthy, comforting meal.

Ingredients

Scale
  • 2 medium delicata squash
  • 2 tablespoons unsalted butter (or olive oil for dairy-free)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium)
  • 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1/4 teaspoon nutmeg (freshly grated)
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper to taste
  • Heavy cream or coconut milk (optional, for serving)

Instructions

  1. Preheat oven to 400°F (200°C). Wash squash, cut in half lengthwise, scoop out seeds, and slice into 1/2-inch half-moon slices.
  2. Toss squash slices with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 30-35 minutes until edges are browned and tender.
  3. While squash roasts, melt butter in a large pot or Dutch oven over medium heat. Add diced onion and a pinch of salt; cook for 5 minutes until soft. Add garlic and cook for 1 minute until fragrant.
  4. Add roasted squash, vegetable broth, and thyme sprigs to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
  5. Remove thyme sprigs. Use an immersion blender to puree the soup until smooth.
  6. Stir in apple cider vinegar, nutmeg, salt, and pepper. Adjust seasoning to taste. Serve warm with optional cream or garnishes.

Notes

The skin of the delicata squash is edible and becomes tender after roasting, saving prep time. Roasting concentrates the natural sugars for a richer flavor. For meal prep, this soup freezes well for up to 3 months. If using a countertop blender, cover the vent with a towel to prevent steam burns.

Nutrition

Keywords: delicata squash soup, roasted squash soup, healthy fall soup, vegetarian soup, gluten-free soup, easy weeknight dinner, cozy winter meal