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roasted squash soup in pumpkin bowls with crispy bacon, pepitas, and sage garnish
Penny Kovacs

Roasted Squash Soup

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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.
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Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Servings: 8 people
Course: Brunch, Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 whole Acorn Squash cut in half, seeded
  • 1 whole Delicata Squash cut in half, seeded
  • 2 whole Carnivale Squash cut in half, seeded
  • 1/4 cup Extra Virgin Olive Oil
  • 1 cup Onion diced
  • 2 pieces Celery diced
  • 2 cloves Garlic minced
  • 2 tsp Salt divided
  • 1 tsp Black Pepper divided
  • 1 tsp Sage
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 8 pieces Bacon garnish
  • 1/4 cup Pepita garnish
  • 8 whole Sage Leaves garnish

Method
 

  1. Preheat oven to 425˚ and line a rimmed baking sheet with parchment paper.
  2. 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.
  3. Roast for 45 minutes till tender and let cool. Scoop out the flesh into a large bowl.
  4. 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.
  5. Drain all but 2 Tbsp of the bacon fat and divide.
  6. Fry the sage leaves till crisp in 1 Tbsp of fat and move to a plate.
  7. Add remaining bacon fat to the pot and cook the onions and celery till translucent.
  8. Add the garlic, stirring one minute.
  9. Add the squash, stirring to combine.
  10. Add the cinnamon, nutmeg, sage, salt and black pepper, stir.
  11. Pour in the coconut cream stirring to combine.
  12. Sommer on low for 10 minutes.
  13. Serve with garnish, bacon, pepitas, and sage leaves.
  14. Enjoy!

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