Roasted Squash Soup Healthy
Highlighted under: Healthy & Light
This Roasted Squash Soup is a comforting and nutritious dish perfect for the fall season.
This Roasted Squash Soup brings warmth and flavor with every spoonful, making it a perfect dish to serve on chilly evenings.
Why You'll Love This Recipe
- Creamy texture without added cream
- Rich flavor from roasted squash and spices
- Packed with vitamins and nutrients
The Health Benefits of Butternut Squash
Butternut squash is not only delicious but also packed with essential nutrients. This vibrant vegetable is an excellent source of vitamins A and C, which are crucial for maintaining healthy skin and boosting your immune system. Additionally, it's rich in fiber, promoting digestive health and helping you feel full longer.
Its natural sweetness makes butternut squash a perfect base for soups, providing a creamy texture without the need for heavy creams. This means you can enjoy a comforting bowl of soup while keeping it light and healthy, making it an ideal choice for those watching their calorie intake.
Perfect for Meal Prep
This Roasted Squash Soup is an excellent option for meal prep enthusiasts. You can easily make a large batch and store it in the refrigerator for up to a week or freeze it for later use. This not only saves time during busy weekdays but also ensures you have a nutritious meal ready when you need it.
To reheat, simply warm the soup on the stove or in the microwave, adding a splash of broth if the soup thickens. Enjoy it as a quick lunch or a cozy dinner option, paired with your favorite bread or salad for a complete meal.
Ingredients
Ingredients
For the Soup
- 2 medium butternut squashes, halved and seeds removed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Make sure to choose ripe squash for the best flavor!
Instructions
Instructions
Roast the Squash
Preheat your oven to 400°F (200°C). Place the halved butternut squashes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30-35 minutes, or until tender.
Sauté the Aromatics
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
Blend the Soup
Once the squash is roasted, scoop the flesh into the pot with the onions and garlic. Pour in the vegetable broth and add the ground cumin. Use an immersion blender to blend until smooth.
Serve and Garnish
Season the soup with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
Enjoy your delicious and healthy roasted squash soup!
Serving Suggestions
This Roasted Squash Soup pairs beautifully with a variety of accompaniments. For a hearty meal, consider serving it with crusty whole-grain bread or a light salad dressed with vinaigrette. The contrast between the warm soup and a fresh salad can elevate your dining experience.
For those looking to add a protein boost, you can top the soup with roasted chickpeas or croutons for added crunch and satisfaction. A drizzle of balsamic glaze or a sprinkle of pumpkin seeds can also enhance the flavor and texture.
Customization Options
Feel free to customize this soup to suit your taste preferences. You can add spices such as nutmeg or cinnamon for a warm, aromatic flavor profile. Alternatively, a dash of cayenne pepper can introduce a delightful kick for those who enjoy a little heat.
For a creamier version without dairy, consider blending in a small amount of coconut milk or cashew cream after the soup is blended. This will add richness and a subtle sweetness that complements the squash beautifully.
Questions About Recipes
→ Can I use other types of squash?
Yes, you can substitute with acorn squash or pumpkin if preferred.
→ Is this soup vegan?
Yes, this recipe is completely vegan as it uses vegetable broth.
→ How can I store leftovers?
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
→ Can I add protein to this soup?
You can add cooked beans or lentils for extra protein if desired.
Roasted Squash Soup Healthy
This Roasted Squash Soup is a comforting and nutritious dish perfect for the fall season.
Created by: Freya Cooper
Recipe Type: Healthy & Light
Skill Level: Easy
Final Quantity: 4 servings
What You'll Need
For the Soup
- 2 medium butternut squashes, halved and seeds removed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
How-To Steps
Preheat your oven to 400°F (200°C). Place the halved butternut squashes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30-35 minutes, or until tender.
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
Once the squash is roasted, scoop the flesh into the pot with the onions and garlic. Pour in the vegetable broth and add the ground cumin. Use an immersion blender to blend until smooth. If you want a thinner consistency, add more broth.
Season the soup with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
Nutritional Breakdown (Per Serving)
- Calories: 230 kcal
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 480mg
- Total Carbohydrates: 42g
- Dietary Fiber: 7g
- Sugars: 6g
- Protein: 4g