This roasted squash soup is just what you need on a chilly autumn day. With squash being in season this is the perfect recipe to make this time of year.
Roasting all of the ingredients together makes for a deeply flavourful squash soup that you will love. Very easy to put together and even easier to clean up! This is always a family favourite which is why I always double the recipe and freeze half for another day.
Serve this delightful roasted soup with some sliced sourdough bread and a side salad – dinner is done!
Let’s make the best roasted squash soup!
- Preheat your oven to 400F.
- Cut your squash in half and scoop out the seeds. Cut into small pieces or leave in halves. Both ways will roast evenly. Place on baking sheet. (my baking tray: https://amzn.to/3ZHdGW4)
- Halve the onion and carrots and place on baking sheet to roast.
- Make a bowl with aluminum foil and put your garlic inside. Transfer to baking sheet.
- Sprinkle thyme leaves, olive oil and salt and pepper, coating all of the ingredients very well.
- Roast at 400F for 45 minutes or until the squash is fork tender and the onions, carrots and garlic have caramelized.
- In batches, add vegetables, roasted garlic cloves and stock to a blender and blend until smooth
- Add your blended roasted squash soup to a pot on low heat.
- Add nutmeg and stir to combine.
- Serve the soup warm with pumpkin seeds and a drizzle of heavy cream to finish.
- *****This soup freezes wonderfully in zip lock bags or an airtight container. ******
Roasted Squash Soup
This soup is just what you need on a chilly autumn day. Roasting all the ingredients together makes for a deeply flavourful soup. Easy to throw together for a quick weeknight meal and easy to clean up!
Equipment
- 1 blender
Ingredients
- 3.5 cups roasted squash I used butternut and acorn
- 1 medium onion, halved
- 3 carrots, peeled and halved
- 4 cloves garlic
- 10-12 sprigs thyme
- 3 tbsp olive oil
- 1.5 tsp salt and pepper
- 2 cups chicken or vegetable stock
- 1/4 tsp nutmeg
- pumpkin seeds for garnish
Instructions
- Preheat oven to 400F
- Cut the squash (if whole) in half and scoop out the seeds and place on baking sheet.
- Halve the onion and carrots and place on sheet pan.
- Make a bowl with aluminum foil and place the garlic in the bowl. Add the garlic to the baking sheet.
- Top all of the ingredients with the thyme sprigs.
- Coat all of the ingredients with olive oil and salt and pepper.
- Roast at 400F for 45 minutes or until the squash is fork tender.
- In batches, add vegetables and some stalk to your blender and blend until smooth. Transfer to a pot.
- Add the nutmeg and stir to combine.
- Serve hot. Top with pumpkin seeds and a drizzle of heavy cream (optional).
