Roasted Squash Soup
From bunnyrock 18 years ago
- 40 minutes to make
- Serves 8
A hearty, delicious, roasted squash soup.
Ingredients
- 1 medium squash (butternut is lovely) shopping list
- 3 - 4 cloves garlic shopping list
- oil (optional) shopping list
- 1 litre / 4 cups vegetable stock shopping list
- seasonings / spices - your favourites, 1 tablespoon each. I like cardamom, cumin, and nutritional yeast shopping list
- water, as needed shopping list
How to make it
- Preheat oven to 375F
- Cube squash
- Place squash and garlic cloves on parchment lined cookie sheets. If desired, sprinkle squash and garlic with oil
- Roast squash and garlic until soft, and starts to brown
- While squash is roasting, bring vegetable stock to a simmer and add seasonings / spices
- Add roasted squash and garlic to vegetable stock and simmer for 15 - 20 minutes
- Remove from heat. Using a stick blender, blend until smooth. If soup is too thick, add water as needed until desired consistency is reached.
- Makes 6 to 8 cups of soup
- Freezes beautifully
- Serving suggestion: Add a mixture of roasted vegetables and seitan or tofu to up the excellent vegetable and protein quotient.
The Rating
Reviewed by 4 people-
Scrumtious yet simple squash soup! Thanks for posting it. Butternut works well, but acorn or any squash is great for this.
chandlea
in Toledo loved it
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this was delicious and faster to make than it might sound with 10 steps. I did it twice and mixed in 3 kinds of squash. Added a tiny bit of nutmeg with my cardamon. thanks!
kareanderson
in Sausalito loved it
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