I’ve never been a huge fan of soup. While I’ve been known to order French onion soup on occasion at a restaurant, it’s more for the cheesy toast on top rather than the onion-laden broth. When I’ve wanted something cozy and warm in the past, I always opted for pasta instead of soup, preferring the texture of noodles over the brothy nature of soup.
But my feelings toward the dish have shifted this winter as it has felt colder than normal (the other day, it felt like minus 6 degrees where I live). On one particularly frigid weekend, I realized that nothing sounded better for dinner than soup and a sandwich, and that’s when I made Sheet-Pan Roasted Butternut Squash Soup (plus a grilled cheese for dunking!) Now I can’t stop making it—here’s why you’ll love it, too.
It’s Packed with Nutritious Ingredients
Butternut squash is the star of this soup, and the winter squash comes packed with healthy nutrients. It contains antioxidants that help reduce inflammation. By lowering inflammation, you’ll reduce your risk of chronic diseases like diabetes and cardiovascular disease. The squash also provides vitamin A, which helps support your vision (I particularly appreciate this benefit as someone who wears glasses).
The soup is also loaded with fiber thanks to the butternut squash, as well as the apple and onions. Eating foods with fiber will help you stay full for longer periods of time, and I can attest to that. I’ve enjoyed a bowl of this soup for lunch and it has kept me satisfied throughout the afternoon. Onions also add even more anti-inflammatory properties, while apples offer compounds that support brain health and reduce diabetes risk. Altogether, you have a soup that’s brimming with healthy ingredients.
It’s Bursting with Flavor and It’s Adaptable
Roasting the produce brings out the natural sweetness of the butternut squash, apple and onion. This step not only adds depth of flavor but also eliminates the need for any added sugars. Thyme contributes an herbaceous note, but you could also use oregano if you don’t have any thyme on hand. The soup calls for heavy cream, but half-and-half would also work if you’re looking to reduce the fat content. You could also try reducing the amount of cream overall, if you like. It may result in less soup, but you’ll still have a creamy texture thanks to the blended squash. I love the texture of the soup; it has some body, but it’s not too thick or full of chunks.
The soup uses vegetable broth, but I’ve found that it tastes just as good with chicken broth. Pro tip: Warm the broth in the microwave before blending it with the roasted vegetables. This step will ensure that the soup stays hot. If you blend the hot vegetables with room temperature or cold broth, it’ll lower the temperature of the soup and you may need to reheat it to the desired temperature.
It’s Easy to Make
Another reason I love this soup is that it’s so easy to make. I really appreciate that the majority of the cooking happens in the oven, so your hands are free to do other tasks (like make a grilled cheese to accompany it). Aside from that, chopping the produce (a step you could shorten by buying pre-cubed butternut squash) and blending the ingredients at the end are the only actions needed for making the soup. I’m also a huge fan of sheet-pan meals because they require very little cleanup. Here, the only major things you have to wash are a sheet pan and the blender.
With so many highlights, this soup has been on constant rotation in my house. Pair it with a hunk of crusty whole-wheat bread or a grilled cheese for dipping, and you’ll have a cozy, warm dinner that’s perfect for winter. So what are you waiting for?
