Roasted Banana Squash Soup

Warm up with this creamy and flavorful Roasted Banana Squash Soup recipe! Made with roasted banana squash and aromatic spices. This comforting soup is perfect for fall and winter. It’s easy to make, naturally healthy, and pairs beautifully with crusty bread or a side salad. It is a cozy, satisfying dish for weeknight dinners-or anytime.

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Helpful Things For This Recipe:

My Favorite Blender

Soup Bowls

Soup Pot

Ingredients Needed For Roasted Banana Squash Soup:

• 4 tbsp butter
• 2 medium russet potatoes, peeled and diced small
• 1 large carrot, peeled and diced small
• 1 rib celery, diced small
• 3 1/2 pounds banana squash, cut into 2-3-inch pieces with seeds and pulp removed
• salt and pepper for roasting squash
• 4 cups chicken broth
• 2 chicken bouillon cubes
• 3/4 tsp garlic salt
• 3/4 tsp onion salt

Instructions For Roasted Banana Squash Soup:

1. Prepare squash then, place all of the pieces, flesh side up, on a baking sheet. 
2. Sprinkle the squash with salt and pepper. Place in a 375° oven for 40-45 min. or until squash is very tender.
3. While the squash is roasting, place the butter into a deep stock pot. Heat over medium heat to melt. 
4. Cook the diced potatoes, carrots and celery in the butter for 10 minutes. Stir so the vegetables will not burn.
5. Add the chicken broth, bouillon cubes, garlic salt and onion salt to the stock pot and bring to a boil. Simmer for 30 minutes or until the vegetables are very tender.
6. When the squash is very tender, remove it from the oven and use a spoon to scoop the squash flesh off of the skin. Place the squash flesh into a blender. 
7. Add the stock and vegetables from the stock pot to the blender, when very tender. 
8. Blend until soup is smooth and creamy. Serve with crusty bread and enjoy!
9. Note: Add a little more chicken stock, if you want a thinner soup.

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Roasted Banana Squash Soup

A delicious comfort food soup recipe made with roasted banana squash and veggies. This creamy soup is perfect for fall and winter.

Course Dinner, Side Dish

Cuisine American

Keyword Easy Soup Recipes, Fall Soup Recipes, Healthy Soups, Squash Soups

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 9 cups

Author Sweeter With Sugar

Ingredients

• 4 tbsp butter
• 2 medium russet potatoes peeled and diced small
• 1 large carrot peeled and diced small
• 1 rib celery diced small
• 3 1/2 pounds banana squash Cut into 2-3-inch pieces with seeds and pulp removed
• salt and pepper for roasting squash
• 4 cups chicken broth
• 2 chicken bouillon cubes
• 3/4 tsp garlic salt
• 3/4 tsp onion salt

Instructions

1. Prepare squash then, place all of the pieces, flesh side up, on a baking sheet.

2. Sprinkle the squash with salt and pepper. Place in a 375° oven for 40-45 min. or until squash is very tender.

3. While the squash is roasting, place the butter into a deep stock pot. Heat over medium heat to melt.

4. Cook the diced potatoes, carrots and celery in the butter for 10 minutes. Stir so the vegetables will not burn.

5. Add the chicken broth, bouillon cubes, garlic salt and onion salt to the stock pot and bring to a boil. Simmer for 30 minutes or until the vegetables are very tender.

6. When the squash is very tender, remove it from the oven and use a spoon to scoop the squash flesh off of the skin. Place the squash flesh into a blender.

7. Add the stock and vegetables from the stock pot to the blender, when very tender.

8. Blend until soup is smooth and creamy. Serve with crusty bread and enjoy!

9. Note: Add a little more chicken stock, if you want a thinner soup.

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