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creamy gluten-free roasted squash soup

GF Roasted Squash Soup

This gluten-free roasted squash soup is smooth, cozy, and full of deep fall flavor. Roasting the squash brings out natural sweetness, while simple spices keep it balanced. It’s easy, comforting, and works for busy weeknights or slow weekends.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash about 2½ pounds, peeled, seeded, and cubed
  • 1 small acorn squash halved, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 medium yellow onion chopped
  • 3 garlic cloves minced
  • 4 cups vegetable broth
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground nutmeg
  • ½ cup full-fat coconut milk optional but recommended
  • Toasted pumpkin seeds for topping

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Place the squash cubes on a baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper.
  3. Roast for 35–40 minutes, stirring once, until the squash is soft and lightly browned.
  4. In a large pot, cook the chopped onion over medium heat for 5–6 minutes until soft.
  5. Add garlic. Cook for 30 seconds until fragrant.
  6. Add the roasted squash, vegetable broth, smoked paprika, and nutmeg.
  7. Simmer for 10 minutes.
  8. Blend until smooth using an immersion blender or countertop blender.
  9. Stir in coconut milk if using. Taste and adjust salt.

Notes

  • You can use only butternut squash if acorn squash isn’t available.
  • If the soup gets too thick, add more broth a little at a time.
  • This soup freezes well for up to two months.
  • Toasted pumpkin seeds add crunch and balance the soft texture.