Roasted Winter Squash Soup

Last week I wrote about winter veggies (Yes, there are some!).  We try to eat somewhat seasonally.  But frankly, its hard in the winter and late fall when most of the fruit and sweeter veggies are gone.  I tend to go towards roasting everything (check out last weeks post for some tips on roasting winter vegetables).  It makes them sweeter, and I love the contrast of textures that roasting creates.  Also, its fast and easy!

I also love soups.  They speak of fall, rain and cuddling up around the fire with the fam to me.  Roasted veggies turn into great soups.

Tip: leftovers roasted veggies turn into a great soup the next day!  Just add some liquid, warm it up together and use your immersion blender. Yum!

Here’s my favorite squash soup that I got from a couple of years ago.  I love her recipes, and have made quite a few over the years.  I’ve made it about ten times, with different squash, and it has turned out amazing every time.  Even my husband, who is suspect of any meal not involving meat, likes it.  I have changed it slightly, to adapt to my own tastes, but it is a great place to start with learning about roasted vegetable soups.

Roasted Winter Squash Soup

adapted from

Squash can vary greatly in size, I recommend using enough to cover one large rimmed cookie sheet.  Try to use one sweeter squash, like butternut, and through in something unusual if you can!

  • 1 medium butternut squash
  • 1-2 medium hard squashes- I like delicata, acorn, kabocha, turban
  • 2 large apples, cut in wedges
  • 1 small onion, cut in wedges
  • 3-4 large carrots, peeled and cut in wedges
  • 6 whole garlic cloves, peeled
  • 3 tsp. curry powder
  • salt
  • 5 c. water
  • 1/2 cup orange juice (apple juice also works well here)
  • 1/3 cup cream

Preheat oven to 375.

Cut each squash in half, remove seeds (save for roasting!), rub insides with olive oil. Place cut side down on a large rimmed baking sheet.

In a medium bowl, toss apples, onions, carrots, garlic, olive oil, 2 tsp. of curry powder, and salt (about 1 T. but to your own taste).  If you have room, arrange on the same baking sheet with the squash.  I usually end up putting it on its own smaller baking sheet on the upper rack in the oven because there’s not enough room.

Roast for about 50 minutes, or until everything is soft and charred in places.  Remove from oven and let cool.  When cool enough to handle, spoon the cooked squash out of its skin.  Be sure the squash is completely soft, because it will be tough to spoon out if not.

Put spooned out squash, and other roasted veggies in a large pot and add 5 cups water. Use an immersion blender to blend until completely smooth.  You do not want chunks in this soup.  If you don’t have an immersion blender, use a blender, but be sure to do it in 2-3 batches, and be very careful.  Hot soup and blenders make me nervous.  Fill less than half full, crack the lid slightly to let out the steam, and blend on low.

Once its well blended, put it all in the large pot and add orange juice, cream, remaining teaspoon of curry and more salt to taste.  Bring slowly to a simmer and simmer for about 15 minutes until flavors are blended.

Serve with a swirl on top for a little extra flair.

And they go amazing with these cheddar chive biscuits, also from

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