Autumn in a bowl — rich, smooth, and full of roasted sweetness. This cozy soup layers acorn squash, honeynut squash, and rainbow carrots for deep, earthy flavor with a creamy finish from Greek yogurt. It’s a farmer’s market favorite turned weeknight staple. Prep ahead with your W&P Seal Tight Bowl for make-and-take meals, cover leftovers with Reusable Stretch Lids to keep things fresh between servings, and use your Cup Cubes Freezer Tray to portion and freeze extra batches.
Serves: 4–6
Prep Time: 10 min
Cook Time: 40 min
Ingredients
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1 acorn squash, halved and seeded
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1 honeynut squash, halved and seeded
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4–5 rainbow carrots, peeled and chopped
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3–4 shallots, peeled and halved
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1 red bell pepper, seeded and quartered
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1 head garlic, halved crosswise (leave skin on)
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Olive oil, for drizzling
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Salt & pepper to taste
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4 cups bone broth or vegetable broth
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½–¾ cup Greek yogurt (for creaminess)
Instructions
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Preheat oven to 400°F.
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Arrange squash halves (cut-side up), carrots, shallots, pepper, and garlic on a baking sheet. Drizzle generously with olive oil and season with salt and pepper.
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Roast for 40 minutes, until vegetables are tender and caramelized around the edges.
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Scoop out the roasted squash flesh and transfer all vegetables to a large soup pot.
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Add broth and warm over medium heat until simmering.
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Stir in Greek yogurt, then blend until silky smooth using an immersion blender (or carefully in a standard blender).
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Season to taste and serve warm with a dollop of Greek yogurt, drizzle of olive oil and/or a sprinkle of herbs. Make-Ahead Tip: Pour leftovers into Cup Cubes Freezer Trays for easy grab-and-reheat portions later in the week.
Want More Ideas?
This recipe is part of our Swoon-Worthy Soups series with @sendnoods. Don't miss our Tomato Soup & Grilled Cheese or Chicken Noodle recipes.
