Roasted Squash Soup needn't be fancy – roasting the squash brings out its natural sweetness and rich flavor, so you don't need much else in the soup. This recipe works with any kind of winter squash, although the thicker, almost flour-y texture of a red kuri pumpkin, blue hokkaido, or kabocha squash make a particularly rich seeming soup without adding any cream.
Add a bit of cayenne, chopped chile, grated ginger, or other aromatics or spices as suit your fancy. A bit of chopped chive on top is lovely, too.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: Makes 6 servings
- 1 winter squash, about 4 lbs.
- 1 onion
- 3 cloves garlic (optional)
- 8 cups chicken or vegetable broth
- 1/2 tsp. salt plus more to taste
- 2 - 3 Tbsp. butter (optional)
- Preheat oven to 375°F. Halve the squash, scoop out its seeds, and place it cut-side-down in a large roasting or baking pan. Peel onion and garlic cloves. Cut onion into quarters Arrange halved, peeled onions and garlic around the squash pieces. Pour in 1 cup of the broth and cook in the oven until the squash is very tender, about 30 minutes but up to an hour depending on how thick and old the squash is.
- Let the vegetables cool slightly. When cool enough to handle, scoop out the squash flesh and put it in a blender, along with the onions, garlic, and remaining broth as needed to whirl into a purée.
- Transfer the mixture with any remaining broth to a medium pot and bring to a simmer. Stir in salt, taste, and add more salt to taste, if you like. For a smoother texture and to highlight the sweet rich flavor, stir in the butter before serving.