One-Pot Roasted Squash Soup Recipe (2024)

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.

Kabocha squashes, unlike butternut, has delicious edible peel.

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.

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

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!

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.

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.

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.

Riffs: I roasted at a higher temperature to get things done faster, with no ill effects. Use a potato masher after taking the pot out of the oven before using the immersion blender. Add very tiny amounts of broth at a time. Used the juice of a whole lemon. Added just a touch of heavy cream when everything else is done. Serve with toasted, salted squash seeds to put on top. I enjoy garnishing with a few dots of Frank's hot sauce; I can see adding a dab of yogurt or sour cream as well.

On cutting kabocha and similar dense squash . . . I had a 3.5 lb kabocha . . . I used a cleaver and a rubber mallet on a cutting board. Worked brilliantly!