project lekker

Roasted Squash Soup

Dinner, VegetarianMeghan ColvinComment

Fall is my absolute favorite season. I love the crisp air, the fall foliage, the scarves, the boots, the opportunity to get invested in new TV shows, and most of all, the abundance of the color orange. (Obvs.)

In the food world, Fall produces flavors and ingredients that have been put on the back burner while summer salads and citrus fruits flourished. Hearty soups and warm meals reemerge to comfort and delight. To start the season off right, we turned to a quintessential fall recipe: Roasted Butternut Squash Soup. 

Squash soup has long been a favorite of mine, so I was shocked to find out Aaron had never had it before. (Was he living in a hole? A windmill???) Nevertheless, he was on board with trying it, and for his first time cooking it, he nailed it. Warm, creamy, comforting. Delish! This will definitely get you excited for the season ahead.

// RECIPE //


  • 1 butternut squash, peeled, seeded and cut into 1" cubes
  • 1 red or yellow onion, cut into 1" pieces
  • 1 red bell pepper, cut into 1" pieces 
  • 2 garlic cloves, roughly chopped
  • 1 1/2 tablespoon olive oil
  • 1 teaspoon salt and pepper (each)
  • 1 teaspoon dried thyme
  • 2-3 cups vegetable stock (Depends on how thick you want the soup; we used 2 1/2 to make it thick.)


  1. Preheat oven to 400 degrees.
  2. In a pan mix squash, onion, bell pepper, garlic, olive oil, salt and pepper.
  3. Place in oven for approximately 40 mins. Mixing ingredients after 20 minutes. (Might take longer or shorter depending on how big the veggies are cut.)  
  4. Remove from oven when done. 
  5. Place a large pot over medium heat, place veggies in pot with thyme and 2 cups of veggie stock.
  6. Puree soup ingredients with a staff mixer until smooth. (Add extra stock if soup is too thick.)
  7. Bring to a boil and reduce to medium-low and cook for 5-10 mins. Soup should get a little thicker.
  8. Season to taste with salt and pepper. 
  9. Pour into bowls and garnish with your choice of fresh herbs. Serves approximately 4. 

Note: For a non-vegetarian version, roast 4-5 slices of bacon with the squash mixture, substitute stock with chicken stock and top with cooked bacon and herbs.