Roasted Squash Soup

I’m a big fan of easy soups. I’m also a big fan of the immersion blender. I’ve been making a lot of soups lately that involve an easy preparation followed by a ‘just blend it up’ step. This potato fennel soup was divine, for example. I must confess that I’ve always been a little intimidated by fennel as an ingredient, but this may have been my breakthrough recipe. The soup tasted complex and homey all at the same time – definitely a good dinner party recipe, if you’re lucky enough to score some fennel.

Being out of fennel and rich in squash, I went looking for something similarly easy to serve guests. Most recipes for squash soup that I read did not involve roasting, but I really wanted to bring out that caramelized flavor that you get from squash when it’s spent some time in the oven. So! Time to experiment. This is what I came up with. Hope you enjoy it too.

Roasted Squash Soup

About 12 bowlfuls

2 medium butternut squash
2 acorn squash
2 onions, peeled and quartered
about 2 tbls. butter
8 cups chicken stock
about 8 fresh sage leaves and a few sprigs of thyme
1/2 c. to 1 c. cream, depending on your preference
salt and pepper

  1. Halve the squash and scoop out the seeds with a spoon. Rub the cut side with butter and sprinkle with salt. Put the squash cut side down on a parchment covered baking sheet. Place the onions in the center of the baking sheet. Rub those with a little butter, as well.
  2. Roast at 400F for 50 minutes. (Depending on the size of your squash, you might want to start checking the oven around 40 minutes.)
  3. When the squash is done, let it cool for a bit until it’s not too hot to touch. Scoop the flesh out into your soup pot. Add the stock. Bring to a low simmer.
  4. Time to blend!  (Clear the area of small children and put your apron on, because you just might splatter.) Put your blender on the medium setting. You may have to tilt your pot a bit to set up a good ‘whirlpool.’ Blend until smooth.
  5. Before you’re ready to serve, blend in the cream. Heat for a few minutes.


  • To make this soup even more luxurious  pass it through a sieve once. (I use a fine mesh strainer over a bowl and a rubber spatula.)
  • To serve, make some nutmeg croutons by grating fresh nutmeg over warm croutons. Toss.
  • This soup holds well over low heat or, if you’d like to make it ahead of time, it also reheats well. Add your cream right before serving, for a lovely texture.
  • If you don’t have an immersion blender, go ahead and try your regular blender.
  • Here’s another quick, blended soup: potato leek.
  • We served this with a green salad with match-sticked apples, apple cider vinegar, and a local goat cheese.

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