Sheet Pan Squash Soup

Name: Sheet Pan Squash Soup with Roasted Vegetables
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 lbs winter squash (such as kabocha or acorn), halved and seeded; 1 medium yellow onion, halved; 2 heads garlic, tops sliced off; 1 large carrot; 2 tbsp olive oil; salt, to taste; black pepper, to taste; 4 cups vegetable broth; 2 tbsp crème fraîche or plain yogurt; 1 tbsp crème fraîche, for garnish; 1 tsp olive oil, for garnish; Crispy sage leaves, for garnish

Sheet Pan Squash Soup is a one-pan roasted squash soup that eliminates prep hassle by cooking all vegetables together before blending. Its creamy, naturally sweet flavor comes from caramelized squash, garlic, and carrot, finished with a dollop of crème fraîche.

🌍American 🏷️Squash soup 🏷️Sheet pan soup 🏷️Roasted vegetables 🏷️Winter squash Soup

🏷️

🏷️Vegetarian

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TikTok

Total

55 min

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

4 lbs winter squash (such as kabocha or acorn), halved and seeded
1 medium yellow onion, halved
2 heads garlic, tops sliced off
1 large carrot
2 tbsp olive oil
salt, to taste
black pepper, to taste
4 cups vegetable broth
2 tbsp crème fraîche or plain yogurt
1 tbsp crème fraîche, for garnishoptional
1 tsp olive oil, for garnishoptional
Crispy sage leaves, for garnishoptional

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Instructions

1
Preheat oven to 350°F (175°C).
2
Arrange the halved squash, onion, garlic heads, and carrot on a parchment-lined baking sheet.
3
Drizzle the vegetables with olive oil and season with salt and pepper.
4
Roast for about 45 minutes, or until the vegetables are tender.
5
Scoop the flesh from the roasted squash and add it to a high-powered blender.
6
Add the roasted carrot, squeeze the roasted garlic cloves from their skins into the blender, and add the roasted onion.
7
Pour in the vegetable broth, add more salt and pepper to taste, and add the crème fraîche or yogurt.
8
Blend on high speed until the soup is completely smooth and creamy.
9
Pour the soup into serving bowls.
10
Garnish with a swirl of crème fraîche, a drizzle of olive oil, and crispy sage leaves.
11
Serve immediately, preferably with a grilled cheese sandwich for dipping.

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Tips & Notes

Pro tips

Halve the squash lengthwise and scoop out seeds before roasting to reduce prep time and ensure even cooking.
Arrange vegetables cut-side down on the sheet pan to encourage browning and caramelization, which deepens flavor.
Blend the soup in batches if using a standard blender to avoid overflow; an immersion blender works directly in the pot for fewer dishes.
Taste and season after blending—roasted vegetables taste less salty once puréed, so adjust salt and pepper at the end.

Substitutions

Winter squash → butternut squash or pumpkin (similar sweetness and texture)
Vegetable broth → chicken broth (adds savory depth) or water with extra seasoning (lighter)
Crème fraîche → sour cream, Greek yogurt, or heavy cream (adjust consistency as needed)
Carrot → parsnip (adds subtle sweetness and earthiness)

Storage & make-ahead

Store cooled soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months; reheat gently on the stovetop, adding broth or water to reach desired consistency.

Equipment

sheet pan · blender or immersion blender

Common Questions

Can I make this soup ahead of time?

Yes. Refrigerate cooled soup in an airtight container for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally, adding broth or water if needed to reach desired consistency.

What type of winter squash works best?

Kabocha and acorn squash are ideal for their creamy texture and natural sweetness. Butternut squash also works well; avoid fibrous varieties like spaghetti squash.

Can I substitute crème fraîche with something else?

Yes. Plain Greek yogurt, sour cream, or heavy cream work as substitutes. Coconut milk adds richness for a dairy-free option, though it will alter the flavor profile slightly.

How do I know when the roasted vegetables are done?

Squash flesh should be very soft and easily pierced with a fork, and the edges should be caramelized and golden brown, typically 40–50 minutes at 400°F.

Can this soup be frozen?

Yes. Cool completely, then freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.