One-Pot Roasted Squash Soup Recipe (2024)



out of 5


user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes


Sumptuous soup, although I could not find the Kobacha today so bought 3 large bags of frozen cubed butternut. Skipped the oven roasting and just put everything in a big pot on the stovetop until carrots were soft and then used the immersion blender. Absolutely delicious.


Add an Ancho chili for a classic Southwestern take on this soup.

T. Kinzler

I don't understand how this can be made in 1 1/2 hours if the vegetables have to be in the oven for that long. It doesn't take into consideration the amount of time cleaning, slicing and also the blending. Add another hour to include prep time.


pop it in the microwave for 4 minutes before cutting. Much easier


I made this yesterday as written with 2 unpeeled kabocha squash (@4 lbs.) and 2 pears. Roasted 90 minutes, then simmered in 5 cups veg broth 30 minutes more. After immersion blending, soup looked like green split pea soup. Added a cup of water to thin it - still thick though. Wonderful subtle flavor.


I make soups like this all the time, and I am definitely going to try this method in other recipes. One note about this one, though: I loved roasting the squash with its skin. After 1 1/2 hours it was certainly tender enough to chew, but my immersion blender couldn't handle it. I ended up using a food processor, but if I had to do it again, I would either cut the squash in much smaller chunks or just peel it.


If you click on the link of the story, this recipe came from, the whole point is using squash that doesn’t need to be peeled. I know Kabocha squash peel is edible when roasted, but I don’t think the soup pictured was made with peel on. I think there’d be a lot of green flecks in it but I’m gonna try making it and will let you know.

Corlan Johnson

I make soup like this every winter. If you have leftovers, try adding some coconut milk and curry paste or powder.


I make a very similar soup but with different spices: Madras curry, smokey paprika, cinnamon, salt, cayenne, and black pepper.I do peel the squash as those grown in my neck of the woods have a fibrous texture. I also simply toss the vegetables into a slow cooker with 1T olive oil and cook for 4 hours on high. I also finish with 1/2 cup of dairy, usually 1/2 and 1/2 or whole milk.Okay, so it's not the same but it is very good!


I don't get the peel. Is it really soft enough to blend and eat?


The soup in the picture was probably made with a kuri squash, which has a red skin.


I put it all as written except no olive oil ( I can’t tolerate fats) in the instant pot for 30 min then natural release. Mashed then immersion blended k squash skin and all. Took some tweaking with salt pepper orange juice I added pear balsamic vinegar and pomegranate molasses too instead of the honey. I thinned it out a bit with trader joe almond cashew macadamia milk It made a lot of soup! I’ll do variations over the next few days adding cherry tomato. Maybe topping with raw apple

Ruth from Rego Park, Queens

After accidentally steaming a winter squash to mush years ago, I came up with a similar, easier, recipe. Squash, water, onion, celery, ginger & spices went into the pot, plus some soymilk & a little peanut butter while blending it up. No caramelizing, no roasting, no sheetpan. It was so good that I brought it to a Thanksgiving dinner, where a friend prononounced it better than sex (best compliment ever!) It's hard to go wrong with these ingredients. So happy to see this recipe here!! Enjoy!

Tanya G

This soup was delicious! Made a few tweaks. Used butternut squash and roasted everything on a sheet pan. Since I had no fresh apples, i used a few tablespoons of unsweetened apple sauce instead. I also used more stock since I prefer my soup less thick. Finished the soup off with a dollop of coconut milk. Will definitely make again.

J Fischer

This was delicious. I used roasted butternut squash since I grow it and dried apples because they were there. The soup was quite hearty and had a lovely sweetness so I didn't bother with the maple syrup. Definitely a keeper. I don't see why this couldn't be made with leftover roasted veggies too.

Julie, Sonoma

Brilliant! I approached this like making stock: all languishing veggies go in. Peeled butternut squash, some red bell pepper, onion, a jalapeno, carrots, cooked potatoes, I roasted them on a sheet pan to get optimal caramelization, then all into the stockpot. Left out the apple and sweetener but added a chipotle and a bit of adobo sauce for spice. The easiest delicious soup ever!


I made this with 2 unpeeled kabocha squashes (4 1/2 lbs) and only one apple; otherwise, I followed the recipe as written.Roasted for about 80 minutes, at which time the squash was very tender, but the peel felt firmer than I'd expected. I knew an immersion blender couldn't handle the pureeing, so I used my Vitamix. The resulting mixture was incredibly viscous and an unattractive khaki color. I didn't care for the taste either. Had to add lots of water, but the mouth feel was still unpleasant.


Used a peeled butternut squash, 4 smallish carrots, 2 yellow onions, 1 pear, a 2”x1/2” piece of fresh ginger, 4 cups of vegetable stock about 1cup of water: the pear and ginger makes this soup sing!


The recipe calls for 6 cups of liquid and orange juice, which made the soup very watery. I would recommend less or reduce it down which would increase the cook time


I made a similar soup today but roasted everything including the garlic and used sweet potatoes and carrots, using olive oil and Montreal steak mix which is my go-to and is amazing!!! Three white onions and celery were sauteed, then the roasted veg added plus smoked paprika, sea salt, paprika, and coconut milk. It totally rocks.


Plus good farm carrot


Thank you, JKL-A for wonderful technique!! Gorgeous & delicious prior to blending portion; next time I'll leave half as is & add white beans before wilting spinach in broth. New batch turkey stock, small cut rutabaga, golden beet, Gold Rush apple, butternut, sweet potato, onion & thyme. 1/4 c cider not advised; sweet enough without. I highly recommend trying the one-pot oven roasting method which is the point.


I couldn’t find kombucha squash, so used buttercup. After baking, I cooled the squash on a rack and then used a grapefruit spoon to remove the squash from the peel. I forgot to add olive oil or herbs before baking. The flavor was remarkably complex and flavorful.

Tammy Sumner

Add to Dutch ovens baking:Cut back squash to 1/2 to 2/3Leave same amount onion Double gingerAdd one chopped,deseeded hot pepper, like SerranoAdd heaping spoon yellow curry, like hot Jamaica curry or penzys yellowOnce blended, in addition to stock:Add rice vinegarLemon juiceCut back on honey addedGarnishRoasted coconut shredded, fish sauce, sweetened rice wine vinegar, olive oilBaRoast at 425 until lightly toasted, be careful not to burn


Put the whole kabocha in the oven for 5-10 minutes to soften a bit for chopping (adjusting your roasting time) or use a cleaver.


This is the easiest and best soup ever. I come back to it over and over again. I put al the ingredients on a sheet pan and roast at 400F. Usually the onions look a bit burnt—it’s all good. I don’t use herbs, but add curry powder, maple syrup, and lime juice. Serve with some crème fraiche. Everyone loves this soup.


Used butternut and it was fantastic . Big thanks to kenji for honoring our time, sanity , and humanity with this one pot recipe !


11/23 Made as directed except one apple. Sweet is not a favorite flavor. Amazing process. The pot gets the brown roasted sweetness on the bottom and the broth immediately absorbs it.I roasted the squash 10" longer as the squash skin was not quite done. Used a little broth to deglaze and used immersion blender and added broth until got desired consistency. So delicious. Will add a little lemon juice before serving-no honey. Did add ginger but not herbs


Also: add six or so cloves of garlic to the roasting veggies. Oh, my.

Private notes are only visible to you.

One-Pot Roasted Squash Soup Recipe (2024)


How do you thicken squash soup? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

How do you make butternut squash soup less bland? ›

Sage and Nutmeg: both of these spices pair beautifully with butternut squash and add a depth of flavor that you will love. Salt and pepper: brings out the flavors in the soup. You may want to use more or less to taste, but the measurements provided are what tasted best to me.

Do you need to peel butternut squash for soup? ›

You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

How do you make soup taste better? ›

7 Easy Ways to Make Any Soup Better
  1. Brown or Sear the Meat.
  2. Roast the the Veggies.
  3. Mix up the Texture.
  4. Use Homemade Stock Whenever Possible.
  5. Put Your Cheese Rinds to Work.
  6. Perk up a Bland Soup With Simple Pantry Staples.
  7. Add Fresh Herbs or Dairy When Serving.
  8. Recipes Pictured.

What is the best thickener for soup? ›

Potatoes, Rice, and Bread

Cooked potatoes or rice can be mashed or puréed and added to soup for more body. Simmering potatoes and grains in soup will also thicken the liquid slightly. Bread crumbs are used to thicken Italian Wedding Soup.

Is it better to thicken soup with flour or cornstarch? ›

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Why is my homemade soup so bland? ›

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Start with the basics. Ensure you've added enough salt and black pepper.

Why does my homemade soup taste bland? ›

If you find that your homemade or store-bought broth is thin and bland, you can concentrate its flavors by cooking it a little bit longer." Make sure to remove the lid or tilt it slightly to let the steam escape. Reducing your broth to two-thirds of its original volume should result in two times the flavor," she says.

Is butternut squash soup a laxative? ›

Butternut can work as a laxative. In some people butternut can cause diarrhea. Diarrhea can increase the effects of warfarin and increase the risk of bleeding.

What pairs with butternut squash soup? ›

What to Serve with Butternut Squash Soup. Enjoy this soup as a starter, side, or main dish. When I'm making it the center of a meal, I serve it with good crusty bread, homemade focaccia, avocado toast, or corn muffins and a simple veggie side or fall salad.

Can I peel butternut squash after roasting? ›

Place scrubbed and clean butternut squash onto a parchment-lined sheet pan. Bake at 400 F for approximately 1 hour or more, depending on size. The skin should start to collapse when it's ready; a sharp knife will easily slip out when pierced. Cool for 20 minutes or so, and then peel off the skin.

Is butternut squash good for diabetics? ›

Butternut squash contains a type of fiber that's not digestible. If you have diabetes, it can help keep your blood sugar from rising after eating. Butternut squash also has a low glycemic index, which means that its carbs are digested more slowly. This also helps keep blood sugar from rising.

What is the most important ingredient in soup? ›

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

What not to do when making soup? ›

The 7 Biggest Mistakes You Make Cooking Soup
  1. Boiling instead of simmering. You want a small bubble or two to rise to the surface of the liquid every few seconds. ...
  2. Not using enough salt. ...
  3. Ignoring water. ...
  4. Overcooking the vegetables. ...
  5. Adding tomatoes at the beginning. ...
  6. Neglecting to garnish. ...
  7. Not trying a pressure cooker.
Nov 19, 2014

What seasoning makes soup taste better? ›

Herbs de Provence is a spice blend that will help you get a mellow, herbaceous flavor in your broth. Beef broth is extremely flavorful as is, but you can certainly dress it up with some spices. Try adding cinnamon sticks, cloves, whole coriander and star anise, which recreate the flavor of pho.

How do you thicken watery squash? ›

I get rid of unwanted liquid in squash by mashing it and letting it drain in a fine meshed sieve until it is the consistency I want. Works like a charm.

How do you fix watery squash? ›

Use a knife to cut the seeds and pulp from the center of the rings. Place the rings on a wire rack set inside a sheet pan and salt the cut side on both sides of each ring. Let sit for about 20 minutes. Once 20 minutes have passed, remove the excess moisture from the squash with a paper towel.

How do you fix watery butternut squash? ›

b) How do you thicken mashed butternut squash? - If at all you end up with watery mash I find the quickest and easiest way to thicken it is to place in a sieve/strainer and push out excess moisture. From there you can place in a pot and simmer to try and thicken/dry out.

How do you fix watery pumpkin soup? ›

Cook the pumpkin in the stock as usual but add 1 cup cooked rice when you blend it. This will thicken the soup and make it creamier.

Top Articles
Latest Posts
Article information

Author: Eusebia Nader

Last Updated:

Views: 6087

Rating: 5 / 5 (60 voted)

Reviews: 91% of readers found this page helpful

Author information

Name: Eusebia Nader

Birthday: 1994-11-11

Address: Apt. 721 977 Ebert Meadows, Jereville, GA 73618-6603

Phone: +2316203969400

Job: International Farming Consultant

Hobby: Reading, Photography, Shooting, Singing, Magic, Kayaking, Mushroom hunting

Introduction: My name is Eusebia Nader, I am a encouraging, brainy, lively, nice, famous, healthy, clever person who loves writing and wants to share my knowledge and understanding with you.