February 22, 2014

Roasted Squash Soup Recipe

This soup is a regular in our home thanks to an immense squash harvest last summer. It's nearly March and we still have a couple left sitting on the counter if you can believe it! 


2 medium cooking onions, chopped into small pieces
2 medium to large squashes (in this photo I used one acorn squash and one butternut, but I often just use 2 acorn squash as we grow so much in the garden. Butternut makes the soup more yellow and creamier but any kind of squash is yummy)
1 tablespoon of melted butter for brushing onto squash
6 potatoes, chopped into small pieces
1 apple (optional - makes the soup just a tad bit sweet), chopped into medium-sized chunks
1 carrot (optional - I throw one in my soup when I have some), chopped into small pieces
2 shots of gluten-free soy sauce
1 tablespoon of red wine vinegar
4 tablespoons of butter
8 cups of chicken broth (or two 900 ml cartons of chicken broth) - Vegetable broth is fine too!
salt and pepper to taste


Preheat oven to 350 degrees and melt 1 tbsp of butter in a small pot.
Cut the squashes in half and remove the seeds. Place them on a baking sheet (you can line the sheet with parchment paper if you like) and brush the four halves with a bit of melted butter and sprinkle them with salt and pepper.
Place the squash on the middle rack in the oven and roast for 45 to 75 minutes. It really depends on how large and/or meaty your squash is. I just peek in every often to check on them.

Meanwhile, Melt 4 tablespoons of butter into a medium to large stockpot over medium heat. (To give you an idea of size, this soup is basically a double batch)
Throw in the two onions, chopped well, and saute until they soften.
Add the potatoes, carrot and apple (if using) to the onions and saute, stirring often, until they too begin to soften. Add a sprinkling of salt and pepper.
Pour in all the chicken stock, the red wine vinegar and soy sauce and bring to a slow boil, stirring often to make sure nothing sticks to the bottom.
By now your squash should be done. When it has cooled a bit and is easy to handle, scoop the squash out of the shells and add to the soup.
Simmer until everything is cooked well, about 15 minutes or so.
When soup is done, add more salt and pepper if it needs it, and then blend. I use an immersion blender but a regular blender is fine too; you'll just have to do it in batches.
Garnish with a few gluten-free croutons (if you like) - My kids love that (:

1 comment:

  1. I love butternut squash - I know they last forever, so I do believe you!


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