There are few things more satisfying than cooking a meal that was almost entirely grown by your own two hands. Eating a meal cooked by your Grandma, possessing decades of experience, now that would top this. We sure do miss her and her culinary talents! Grandma loved a good roasted squash soup. Lacking a green thumb, she supported the local farmer’s markets instead.

The beauty of this roasted squash soup is that you can easily swap out the squash, depending on the variety you have on hand. The addition of a sweet potato produces a creaminess you just can’t get otherwise. I used dried herbs because that’s all I had on hand, but feel free to roast a sprig of fresh along with the veggies. Decrease the broth by 1/2 cup and substitute milk in its place. Add a dollop of sour cream stirred into each bowl for extra richness. Feeling vegetarian? Use veggie broth instead of chicken broth. I’ve tried both and either one tastes great in this. A sprinkle of cinnamon and nutmeg gives it a warm, holiday flavor.

Try a bowl this fall and let me know how you like it in the comments. Enjoy!

Roasted Squash Soup

The only thing better than the taste of this creamy, thick soup is the smell as it roasts! Warm up your home and belly on a chilly fall day with this Roasted Squash Soup.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Course Main Course, Soup

Cuisine American

Servings 6 people

Ingredients

  

• 1 butternut squash split in half, seeds scooped
• 2 acorn squash split in half, seeds scooped
• 1 medium sweet potato
• 1/2 cup sliced onion any variety
• 1 1/2 tbsp minced garlic
• 1/2 tsp thyme leaves dried
• 1/2 tsp salt
• 1/4 tsp fresh black pepper
• 2 cups chicken broth can use veggie broth instead

Instructions

 

• Cover baking sheet with parchment paper. Preheat oven to 425F.
• Split and scoop seeds from squash. Discard (or clean and dry them for next years garden!) Place prepared squash cut side down on baking sheet.
  
• Slice onion and mince garlic. Place on baking sheet.
• Sprinkle half of the salt and pepper, all of the thyme on the onions and garlic. Place sweet potato directly on oven rack or on the baking sheet if there's room.
• Roast for about 60 minutes, or until squash and potatoes are easily pierced through with a sharp knife. (Check on them earlier if your oven runs hot) You don't really want much charring.
• Scoop the squash out of the shell, scoop potato from the skin, and place those plus the onion and garlic into a blender. Add remaining salt and pepper and chicken broth. Blend on high until smooth.
• This soup is thick and creamy. Feel free to add more broth if you like it on the thinner side. Enjoy!

Keyword comfort food, fall, roasted, soup, squash