A nice warm bowl of soup can feel like a hug from the inside out on a chilly winter evening! I learned how to make a tasty bowl of soup back when I was a newlywed. I took a cooking class ( one of the first of many) and the chef that taught it knew how to make great soup! I still apply many of the techniques he taught me to making soup today. The thing about making soup is if you know the basics it’s easy to adjust the recipe to suit your family’s taste.
First slice a variety of squash in half and remove seeds. This time I used one small butternut, two small winter squash and one medium spaghetti squash. You can mix and match as you like. Brush the squash lightly with olive oil and roast in a 400 degree oven for about 30 minutes or until the squash is soft and slightly browned. When squash is cool enough to handle scoop out the flesh, place in a bowl and set aside.
Roasted Squash Soup
6-8 cups of roasted Squash
2 tablespoons Olive Oil
1 medium Onion
2 medium Carrots
2 stalks of Celery
1 sprig of fresh Thyme
3 tablespoons of fresh Sage.
Salt and pepper to taste
In a dutch oven or large pot, lightly saute Olive Oil, Onions, Carrots and Celery. Sweat the veggies for about 5- 10 minutes until soft. This step helps the veggies to release their flavor before adding the chicken stalk. The classic mixture of onions, celery and carrot is known as a mirepoix.
Once the veggies are soft add in herbs and salt and pepper. Mix in the roasted squash. Then add 2 quarts of chicken stock to the veggie and squash mixture.
When buying chicken stock I try to buy the best quality I can find. Look for something low in sodium as many packaged stocks just rely on salt for flavor. I have found the organic varieties usually have the best flavor.
Simmer the soup for at about 30 minutes. Let cool slightly Then in small batches puree the soup mixture in a blender til smooth. Be careful with hot liquid in the blender as it can really splash out and burn! I usually only fill the blender about 1/2 full when the liquid is hot.
Transfer pureed soup back into a pot and add ¼ to ½ cup of half-and-half ( you can certainly omit this part – I just like the flavor it adds).
Gently warm the soup (no boiling), and serve!
- 6-8 cups of roasted Squash
- 2 tablespoons Olive Oil
- 1 medium Onion
- 2 medium Carrots
- 2 stalks of Celery
- 1 sprig of fresh Thyme
- 3 tablespoons of fresh Sage.
- Salt and pepper to taste
- In a dutch oven or large pot, lightly saute Olive Oil, Onions, Carrots and Celery. Sweat the veggies for about 5- 10 minutes until soft. This step helps the veggies to release their flavor before adding the chicken stalk. The classic mixture of onions, celery and carrot is known as a mirepoix.
- Once the veggies are soft add in herbs and salt and pepper. Mix in the roasted squash. Then add 2 quarts of chicken stock to the veggie and squash mixture.
- When buying chicken stock I try to buy the best quality I can find. Look for something low in sodium as many packaged stocks just rely on salt for flavor. I have found the organic varieties usually have the best flavor.
- Simmer the soup for at about 30 minutes. Let cool slightly Then in small batches puree the soup mixture in a blender til smooth. Be careful with hot liquid in the blender as it can really splash out and burn! I usually only fill the blender about 1/2 full when the liquid is hot.
- Transfer pureed soup back into a pot and add ¼ to ½ cup of half-and-half ( you can certainly omit this part – I just like the flavor it adds).
- Gently warm the soup (no boiling), and serve!
Sounds and looks yummy for a winter day.
I’ll be giving it a try.
Is that sour cream in the finished bowl ?
I love roasted squash soup, it’s the best next to homemade vegetable. Thanks Pie for the new thread.
This recipe looks delicious! I’ve been looking for some new soup recipes.
Bet this would have been better than my super bowl snacks! LOL LOL Sounds good Pattypie!
Jennie, your avatar just cracks me up!
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PP,
What beautiful pictures and it just looks so colorful, delicious and healthy!
PP,
Your pictures are great! Now we have two places to eat – yours and snickers.
Pam, you know I love my fennec foxes.
Yum! What else is there to say!
I LOOOOVE butternut squash & I love homemade soup, can’t wait to try this soup!
I can’t wait to try this too. I love squash and eat it quite often. The pictures are great and make me want the soup right now. Another great recipe Ms Pie!
Sounds delish!
Today is cold and rainy – it would a perfect day to invite PP over to make the soup for me!
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Someone else mentioned how nutritious the soup looks. I agree. All those vitamins and the kids are none the wiser…. 🙂
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Deborah, everything is better with sour cream in my humble opinion!
Oh, how I LOVE soup! Unfortunately the rest of my gang does not..I make it a lot in hopes that I will one day find a soup everyone will eat.
I always freeze single servings & it’s my go to meal for myself. I’ve never used different kinds of squash, usually just Butternut..can’t wait to make this!
I’m pretty sure my presentation will be half as pretty as Pie’s, great pictures! One of these days our Pie might just have her own recipe book 🙂
I don’t think I’ve ever heard of squash soup. I don’t do a lot with squashes…once in a blue moon. But, this sounds pretty tasty, so I will have to try it.
This looks delicious!!! I am going to have to try it…Maybe this weekend. Thanks Pie 🙂