Sometimes you just need something easy for dinner. Enter this non-recipe recipe for roasted squash soup. The only thing complicated about this non-recipe is the time it takes to roast the squash.
This soup is gluten-free, dairy-free, and can be made vegan if you swap the chicken broth for veggie broth.
Roasted Squash Soup
You’ll need about an hour to roast the squash of your choosing. I’ve used kabocha squash (my new fave!) and butternut + acorn squash. Take your pick and roll with it.
Other than the time it takes to roast the squash, this recipe comes together really quickly.
But, if you’re feeling frisky, you can spice up the soup by caramelizing some onions and/or roasted leeks. Personally, I would recommend it. But don’t feel like it? It’s definitely not necessary.
I’m really proud of this recipe because my husband, who normally hates soup and squash, liked it. As in he had a bite and then asked for a bowl. A whole bowl!
WIN.
The Details
Let’s talk about how to do this thang.
We’ll talk about the easy way first.
If you’re using kabocha squash, plop that baby on a baking sheet and roast at 425 degrees for about 45 minutes to an hour. (My oven cooks slowly so it took me one hour and ten minutes total.) Check it at 45 minutes to see if you can puncture the skin with a fork. Once the skin is soft and you can push through it easily, it’s done.
If you’re using butternut squash and/or acorn squash, slice each one in half and scoop out the seeds. Roast the halves face down for 45 minutes. Check them and roast a bit longer if they need it. You’ll only need 1/2 of each squash.
Once the squash is done, let it cool and slice in half. Scoop out the seeds if using kabocha, then the flesh, and add the flesh to your blender. (Save the seeds to roast later!)
Add 1-2 cups of broth (I used chicken broth), salt and pepper to taste. Add more broth if you like your soup on the thinner side. (My squash was particularly thick so I used 3 cups of broth.) Blend and serve.
Kick It Up a Notch
Then, if you want to spice it up just a little bit, once the squash is roasting, caramelize an onion.
I used a red onion but you can use a white, yellow, or red one depending on which flavor you like. Slice the onion into thin slices and throw in a pan with a little bit of oil on medium. Most people don’t know that to caramelize an onion the right way, it takes about 45 minutes. Keep it low and go slow. Stir occasionally.
When you throw the squash, etc. in the blender, throw the caramelized onion in too. Save some to serve on top of the soup. Blend and serve.
Getting Fancy
Then, if you want to get really fancy, roast a leek alongside the squash. Slice the leek into 1/2″ rounds and toss in some salt + oil. Roast for 35-45 minutes until done.
Add to the blender alongside the other ingredients. Blend and serve.
See? None of that is too complicated, it just takes time. I’ve been making a variation of this soup on Sundays and eating it throughout the week but you could definitely make this on a weekday as long as you have some time.
