Roasted Squash Soup
This delicious soup uses simple ingredients for big flavor. Roasting the squash seeds not only reduces waste but adds a gorgeous texture. This can easily be made vegan or add some crispy bacon for some extra smokey, crunch.
Squash Soup
Topped with roasted squash seeds, crispy bacon, fresh parsley and a bacon fat crostini
What you’ll need:
1 large butternut squash
2 green apples
1 onion
1 carrot
4 cloves of garlic
1/4 cup olive oil
3 tablespoons chopped parsley + extra for garnish
Salt and pepper to taste
4 cups stock, chicken or vegetable
Pinch of red pepper flakes
Toppings:
Roasted seeds
Crispy cooked bacon
Heavy cream
Parsley
Bacon fat sourdough crostini (pictured)
Fresh, simple, easy ingredients
The process:
Preheat oven to 375f. Peel the squash, apples (and cut around core), carrot and remove skin from onion. Cut squash in half and using a spoon, remove all seeds and stringy bits from the squash. Remove seeds from stringy bits and set aside. Cut squash apples and carrot into ~1 inch chunks. Cut onion into quarters. Add all to heavy bottom, oven safe pot (like a dutch oven) or baking sheet and add whole garlic cloves. Drizzle olive oil, large pinches of salt and some pepper to roasting mix and mix all together to coat.
Place in oven for around 90 minutes, or until squash and carrots are very soft and mashable, stirring every 20 minutes or so to ensure even roasting. Remove from oven and let cool slightly.
While this is roasting, add seeds to a foil lined sheet pain, drizzle with olive oil and a pinch of salt, mix to coat. Place in oven for 5 minutes, take out, stir and place back in oven for another 5 minutes or so until seeds are toasty and delicious.
If adding bacon as a topping, I recommend conserving the bacon grease for some yummy crostinis!
If not in a heavy pot/dutch oven, place in a pot (or you can place in a blender to make smooth). I used an immersion blender but a regular blender or food processor in batches would work fine. Do a rough mash until the roasted veggies are starting to break up, then add the stock a cup or so at a time, blending well before the next addition to ensure you don’t thin the soup out too much.
Make sure your soup is well blended to ensure a velvety texture. Taste test to make sure you’ve got a good salt level going on.
If making a crostini, slice bread of choice, sourdough was delightful with this, place on a baking seat and lather with bacon grease, olive oil or butter, bake in oven at 400 for 5-8 minutes or until toasty.
To serve, place soup in bowl, top with a few tablespoons of heavy cream, roasted seeds, bacon, pinch of parsley and serve crostinis along side. Enjoy!
Top it off
eat it up
None of the nonsense
What you’ll need:
1 large butternut squash
2 green apples
1 onion
1 carrot
4 cloves of garlic
1/4 cup olive oil
3 tablespoons chopped parsley + extra for garnish
Salt and pepper to taste
4 cups stock, chicken or vegetable
Pinch of red pepper flakes
Toppings:
Roasted seeds
Crispy cooked bacon
Heavy cream
Parsley
Bacon fat sourdough crostini (pictured)
The process:
Preheat oven to 375f. Peel the squash, apples (and cut around core), carrot and remove skin from onion. Cut squash in half and using a spoon, remove all seeds and stringy bits from the squash. Remove seeds from stringy bits and set aside. Cut squash apples and carrot into ~1 inch chunks. Cut onion into quarters. Add all to heavy bottom, oven safe pot (like a dutch oven) or baking sheet and add whole garlic cloves. Drizzle olive oil, large pinches of salt and some pepper to roasting mix and mix all together to coat.
Place in oven for around 90 minutes, or until squash and carrots are very soft, stirring every 20 minutes or so to ensure even roasting. Remove from oven and let cool slightly.
While this is roasting, add seeds to a foil lined sheet pain, drizzle with olive oil and a pinch of salt, mix to coat. Place in oven for 5 minutes, take out, stir and place back in oven for another 5 minutes or so until seeds are toasty and delicious.
If not in a heavy pot/dutch oven, place in a pot (or you can place in a blender to make smooth). I used an immersion blender but a regular blender or food processor in batches would work fine. Do a rough mash until the roasted veggies are starting to break up, then add the stock a cup or so at a time, blending well before the next addition to ensure you don’t thin the soup out too much.
Make sure your soup is well blended to ensure a velvety texture. Taste test to make sure you’ve got a good salt level going on.
If making a crostini, slice bread of choice, sourdough was delightful with this, place on a baking seat and lather with bacon grease, olive oil or butter, bake in oven at 400 for 5-8 minutes or until toasty.
To serve, place soup in bowl, top with a few tablespoons of heavy cream, roasted seeds, bacon, pinch of parsley and serve crostinis along side. Enjoy!
