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A friend who had a bowl of this soup declared I ought to receive a Nobel Prize for this soup. Well, that might be getting a bit carried away, but this Roasted Winter Squash and Garlic Soup recipe is pretty tasty! It’s especially good on a cold late fall or winter evening, and I know we have plenty of those in store in the months ahead here in Boston.
This soup used up the last remaining vegetable from our fall farmshare. Lots of savory fall cooking gradually had us working through our supply of root vegetables and squash in the cellar. The other day, I went down to see what was left to cook, and there was one remaining squash.
I’m most likely to grab butternut or acorn squash at the store. The beauty of a farmshare is you get veggies you haven’t tried before, and in some cases, veggies you can’t identify! I knew this was a winter squash of some sort, and perusing sites such as this winter squash overview narrowed it down to buttercup or kabocha. They can be used interchangeably in recipes, so you could choose either one. The method here should work pretty well with other winter squashes, too.
You can certainly make some good squash soups by chopping the squash and boiling it–this butternut squash soup tastily applies that method. But this Roasted Winter Squash and Garlic Soup gets a depth of flavor from the roasting process that is quite satisfying. Finishing it with a nice spice blend adds a bit of extra warmth to the soup. Add some spinach for nutrition and color, and you have a tasty and simple vegan meal ready to enjoy. This soup would also make a nice starter for a multi-course dinner. Prize worthy, in fact!Print
Roasted Winter Squash and Garlic Soup
Roasted winter squash and garlic soup gets just enough heat from the spices to warm you on a cold night. This vegan soup recipe also has wilted baby spinach for color and nutrition.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 mins
- Yield: 4 servings 1x
- Category: Soup
- Cuisine: Vegan
- 1 winter squash such as kabocha or buttercup
- 2 tbsp olive oil
- 1 carrot, sliced
- 1 onion, chopped
- 1 parsnip, sliced
- 2 medium potatoes, peeled and coarsely chopped
- 4 cups vegetable broth
- 2 cups water
- 1 head roasted garlic
- 1 tsp sage
- 1 bay leaf
- 1 tsp cumin
- ½ tsp paprika
- pinch cinnamon
- pinch cayenne
- 2 handfuls baby spinach
- salt and pepper to taste
- Preheat oven to 375. Use a large chopping knife to cut the squash in half, then remove seeds with a tablespoon. Sprinkle 1 tablespoon of the olive oil over the squash flesh, add salt and pepper to taste, then place flesh side down on a baking tray.
- Place squash in oven to roast until flesh is soft, about 40 minutes. The squash is done when you an easily pierce a fork through the skin and through the flesh. The garlic can roast along with the squash, wrapped in aluminum with a bit of olive oil.
- You can chop and start to cook the other veggies as the squash roasts. Heat the other tablespoon olive oil in a large soup pot. Add the onions and sauté for about 5 minutes. Add the carrot and parsnip, sauté another 5 minutes.
- Stir in the potatoes, then add the broth and water. Bring to a boil, then reduce to a simmer. Add the sage and bay leaf to the pot. The veggies should simmer for at least 15 minutes as the squash continues to roast. Longer is fine.
- When the squash and garlic have finished roasting, remove from oven to cool for about 5 minutes. When the veggies in the soup pot are cooked to a nice softness, scoop the roasted squash flesh into the soup pot. Then squeeze the roasted garlic out of the skin, and stir into the soup. Stir to combine everything.
- Simmer the soup for at least 10 minutes after adding the squash to let the flavors combine. Remove the bay leaf.
- Turn off the heat, and then puree the soup using an immersion blender (recommended) or a food processor.
- Return the soup to medium heat and finish by adding the cumin, cinnamon and cayenne. Stir in the spinach, cook for a few more minutes so that the spinach wilts.
- Ladle the soup into bowls, and enjoy!