Roasted Butternut Squash Soup with Garden Vegetables | Trefoil Gardens Woodstock GA

Sheet Pan with Vegetables for Roasting

Warm up with this creamy roasted butternut squash soup from Trefoil Gardens in Woodstock, Georgia. Made with local produce like sweet squash, tomatoes, and peppers, this cozy fall recipe celebrates seasonal flavor and farm-fresh simplicity.

Ingredients

• 1 medium butternut squash, halved and seeded

• 1 small red onion, quartered

• 1 red bell pepper, halved and seeded

• 1 carrot, chopped into large chunks

• 1 pint cherry or grape tomatoes (a mix of colors adds beautiful flavor and depth)

• 2 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp smoked paprika (or mild chili powder for a little kick)

• 3–4 cups vegetable broth (depending on desired thickness)

• 1 tbsp maple syrup or honey (optional, for balance)

• Fresh herbs to finish: basil, thyme, or sage

Instructions

1. Roast the veggies: Preheat oven to 400°F (200°C). Arrange squash (cut side up), onion, carrot, tomatoes, and bell pepper on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and paprika. Roast for 35–45 minutes, until squash is tender and the tomatoes and peppers are slightly blistered.

2. Scoop and blend: Once cool enough to handle, scoop the roasted squash flesh into a blender or large pot. Add all roasted veggies and 3 cups of broth.

3. Simmer and blend: If using a pot, use an immersion blender to puree until smooth. Add more broth as needed for a velvety texture.

4. Season and finish: Taste and adjust seasoning. Add maple syrup or honey if desired for a hint of sweetness. Garnish with a drizzle of olive oil and fresh herbs before serving.