This is a very basic recipe for a roasted squash soup. If you’re so inclined, you can add various spices- both Garam Masala and Curry would be nice additions. For this recipe, I’ve only roasted the squash, but you can also roast the carrots and garlic if you’re so inclined. You can add more water or broth to make it a thinner soup, as well.
If you happen to have it on hand, a little bit of fried kale would be really awesome on top!
- 1 medium butternut squash, peeled, seeded and cut into chunks
- 2 tbs olive oil, divided
- 1 medium onion, minced
- 3-4 carrots, diced
- 3-4 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups water
- salt and pepper to taste
- Preheat oven to 400F.
- Arrange squash on a baking sheet and drizzle with olive oil. Bake for 40 minutes or until tender, flipping squash at least once halfway.
- About 15-20 minutes before squash should be done, in a 4-6 quart pot, heat the second tablespoon of olive oil over medium heat.
- Add onions and begin to sauté.
- After a minute, add the carrots and continue to sauté as onions become translucent.
- Add garlic, and sauté a moment more.
- Add vegetable broth and water to the pan.
- Remove the squash from the oven, and add to the soup.
- Bring to a boil and reduce to simmer.
- At this point, you should simmer at least 15 minutes or so, but you can certainly continue longer.
- Season with salt and pepper to taste.
- This soup should be blended with an immersion blender or in small batches in a traditional blender to smooth. For a more rustic presentation, simply make sure the squash mashed, so that it blends into the broth.