Roasted Squash Soup thats subtly sweet, earthy, and nutty, with flavor that gets deepened by the caramelization that happens during roasting. Warm spices like cinnamon, nutmeg, and sage, alongside aromatics like onions and garlic all in a thick and creamy bowlful of autumn comfort. You probably know by now that soups are my jam! Try some of my other favorites too like this Mulligatawny Soup , Chicken and Gnocchi Soup, or Creamy Taco Soup to name a few!
Why You’ll Love This Soup
Deep Caramelized Flavor: Roasting brings out the natural sugars in the squash, making it rich and savory.
Easy Prep: Cutting raw squash can be tough, but roasting it in halves lets you just scoop out the soft flesh.
It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.
Ingredients You Will Need
Squash Variety: Any kind of squash can be used. I used acorn, Delicata, and carnival squash.
Extra Virgin Olive Oil: the least processed form of olive oil and retains its natural antioxidants and vitamins. I love Garcia de La Cruz.
Onion: an all-purpose onion most commonly used in cooking and has a strong flavor that mellows into a deep sweetness when cooked, caramelized, or roasted.
Celery: is a crunchy, fibrous green vegetable belonging to the parsley family.
Garlic: adds a savory note that enhances the dish with its bold and aromatic flavor.
Dried Sage: is a member of the mint family that has an earthy, sweet-yet-savory flavor that makes the perfect addition to any dish.
Cinnamon: has a warm, sweet flavor and aroma. It is perfect in both sweet and savory dishes.
Nutmeg: adds a distinctive warm, sweet-spicy flavor.
Salt and Black Pepper: salt enhances and balances flavors. Meanwhile, ground black pepper adds a gentle heat.
CoconutCream: is ideal for dairy-free dishes, providing a creamy texture with a taste that is very mild and usually hidden by other flavors.
Bacon: is a salt-cured pork product made from various cuts of the pig, usually the belly or less fatty parts of the back.
Pepita: edible, shell-free seeds harvested from specific varieties of pumpkins.
Fresh Sage Leaves: are the aromatic, velvety green leaves, of a perennial herb in the mint family.
Instructions
Preheat oven to 425˚: and line a rimmed baking sheet with parchment paper.
Lay squash on the pan: and drizzle all over with olive oil and sprinkle with half of the salt and pepper. Turn squash cut side down.
Roast for 45 minutes: till tender and let cool. Scoop out the flesh into a large bowl.
Meanwhile: cut the bacon into 1″ pieces and cook till crispy in a large soup pot. Move to a plate on paper towels to drain.
Drain: all but 2 tablespoons of bacon fat and divide.
Fry sage leaves till crisp: and move to a plate.
Pour the remaining bacon fat to pot: and cook the onions and celery till translucent.
Place the minced garlic: in the pot stirring for one minute.
Add the squash: stirring to combine.
Add: cinnamon, nutmeg, salt and black pepper, stir.
Pour in the coconut cream: stirring to combine.
Simmer: on low for 10 minutes.
Serve with garnish: bacon, pepitas, and fried sage leaves.
Enjoy!
Recipe Tips and Tricks
Roast deeply: Let the edges of the squash turn a deep golden brown; this caramelization creates an intense, sweet base flavor to the roasted squash soup.
Use full fat coconut cream: Stir in a can of full-fat coconut cream at the end for a creamy, dairy-free richness without a heavy coconut flavor. Avoid refrigerated coconut milk in cartons, which is too watery.
Use a variety of squash: which results in a thick, sweet and flavorful soup base.
Recipe Variations
Flavor Boost: Fresh grated ginger, and a dash of cayenne pepper for warmth.
Cream: can be used instead of coconut cream if you are not concerned with keeping the recipe Paleo or Whole30 friendly.
Storage Tips
To store the roasted squash soup in an airtight container and refrigerate for up to 5 days. The soup can also be frozen for up to 6 months.
FAQ’s About Roasted Squash Soup
Should I peel the squash before roasting?
No, you do not have to peel it. You can cut the butternut squash in half, scoop out the seeds, and roast it cut-side down. Once tender, the roasted flesh easily scoops away from the skin.
How do I make dairy-free squash soup creamy without coconut cream?
You can use blended raw cashews to mimic the texture of heavy cream.
Roasted Squash Soup
Ingredients
Method
- Preheat oven to 425˚ and line a rimmed baking sheet with parchment paper.
- Lay squash on the pan and drizzle all over with olive oil and sprinkle with half of the salt and black pepper then lay the pieces cut side down.
- Roast for 45 minutes till tender and let cool. Scoop out the flesh into a large bowl.
- Meanwhile cut the bacon into 1" pieces and cook till crispy in a large soup pot. Move to a plate on paper towels to drain.
- Drain all but 2 Tbsp of the bacon fat and divide.
- Fry the sage leaves till crisp in 1 Tbsp of fat and move to a plate.
- Add remaining bacon fat to the pot and cook the onions and celery till translucent.
- Add the garlic, stirring one minute.
- Add the squash, stirring to combine.
- Add the cinnamon, nutmeg, sage, salt and black pepper, stir.
- Pour in the coconut cream stirring to combine.
- Sommer on low for 10 minutes.
- Serve with garnish, bacon, pepitas, and sage leaves.
- Enjoy!
