Best Roasted Winter Squash Soup Recipes

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ROASTED WINTER SQUASH AND APPLE SOUP



Roasted Winter Squash and Apple Soup image

This Roasted Winter Squash and Apple Soup is the an amazing fall dish, with both savory and sweet tastes mixing together for the perfect flavor profile. This recipe has been adapted from Dr. Andrew Weil's book "The Healthy Kitchen" (Knopf, 2005).

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h15m

Number Of Ingredients 9

1 large winter squash (about 2 1/2 pounds), such as butternut or kabocha, peeled, seeded, and cut into 2-inch pieces
2 medium onions, peeled and quartered
3 cloves garlic, peeled
2 apples, such as Granny Smith, peeled, cored, and quartered
2 tablespoons extra-virgin olive oil
Coarse salt
Chili powder, for seasoning (optional)
4 cups Andy's Vegetable Stock
Cilantro Walnut Pesto, for garnish (optional)

Steps:

  • Preheat oven to 400 degrees. In a large roasting pan, toss squash, onions, garlic, and apples with oil to coat. Season well with salt and chile powder. Roast, stirring every 10 minutes, until vegetables are fork-tender and lightly browned, about 40 minutes.
  • Transfer half the vegetables and 2 cups stock to a food processor; puree until smooth. Repeat with remaining vegetables and broth. Return pureed mixture to pot, thinning soup with stock, if necessary. Season with salt and chile powder; bring to a simmer over medium-low heat. Serve immediately, garnished with Cilantro Walnut Pesto, if desired.

Nutrition Facts : Calories 205 g, Fat 7 g, Fiber 5 g, Protein 3 g

ROASTED WINTER VEGETABLE AND SQUASH SOUP



Roasted Winter Vegetable and Squash Soup image

Winter squash and root vegetables are pan-roasted with herbs, then simmered in vegetable stock. I served this at Thanksgiving and it was unique, delicious, and vegan! Serve topped with chopped parsley (or sour cream, if you don't need this dish to be vegan.)

Provided by shangobunni

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 15

¼ cup olive oil
1 large onion, chopped
1 small sugar pumpkin - peeled, seeded, and cubed
1 small butternut squash - peeled, seeded, and cubed
2 carrots, cut into rounds, or more to taste
1 parsnip, cubed
1 small turnip, cubed
salt and ground black pepper to taste
4 sprigs fresh thyme
3 sprigs fresh rosemary
2 sprigs fresh sage
1 small bunch fresh parsley
3 bay leaves
2 cloves garlic, chopped, or more to taste
1 quart vegetable stock

Steps:

  • Heat olive oil in a deep skillet. Add onion and saute over medium heat for 3 to 4 minutes. Add pumpkin, butternut squash, carrots, parsnip, and turnip. Season with salt and pepper. Stir to combine. Cook for 5 minutes, uncovered, stirring occasionally.
  • Add thyme, rosemary, sage, parsley, and bay leaves to the pot, tucking the sprigs down into the vegetables so they can release their oils. Add garlic and continue to stir occasionally. Be careful not to let the garlic burn. Reduce heat and simmer, covered, for 5 minutes.
  • Heat vegetable stock in a separate pot. Add all the vegetables from the skillet. Check seasoning and adjust if necessary. Simmer until vegetables are tender, about 15 minutes. Retrieve all herb sprigs. Serve as is or allow soup to cool and blend in a blender to desired consistency.

Nutrition Facts : Calories 354.3 calories, Carbohydrate 56.9 g, Fat 15.2 g, Fiber 12.8 g, Protein 7 g, SaturatedFat 2.3 g, Sodium 345.9 mg, Sugar 11.1 g

ROASTED WINTER SQUASH SOUP



Roasted Winter Squash Soup image

A delicious, versatile squash soup perfect for chilly fall and winter nights. Use butternut squash or pumpkin and it's a delicious addition to a holiday table. Source: Chef Joel Olson

Provided by Tracy K

Categories     Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs butternut squash (acorn, or other winter squashes, etc)
1 tablespoon olive oil
2 tablespoons butter
1 onion, diced
2 cloves garlic, mashed to a paste
1/2 cup dry white wine
1/2 teaspoon thyme
1/2 tablespoon black peppercorns
2 bay leaves
1 tablespoon fresh parsley
4 cups chicken stock
salt & fresh ground pepper

Steps:

  • Heat oven to 400.
  • Cut the squash in half, seed it, and quarter it.
  • Brush well with olive oil and season liberally with salt and pepper.
  • Place cut side up in a baking dish and roast until squash is soft and browned at the edges, 45 minutes-1 hour.
  • When squash is tender throughout, scoop flesh from skin and set aside.
  • These steps can be done ahead of time and frozen for later use.
  • Cook onion in butter over medium low heat until soft.
  • Onion should be sweated, not cooked till brown or caramelized.
  • Add the garlic and cook for one minute.
  • Add the wine and cook, stirring frequently, until reduced to nearly dry (about ten minutes).
  • Combine the herbs and spices (thyme through fresh parsley) in a cheesecloth bundle/bouquet garni, add it to the pot.
  • Add the squash pulp to the pot.
  • Gradually add the chicken stock to desired thickness (you may not need all 4 cups), and bring to a boil.
  • Reduce heat to simmer, season with salt and pepper to taste.
  • Simmer soup for 20 minutes.
  • Remove cheesecloth bundle/bouquet garni, and puree soup with hand blender or food processor until it is the desired consistency.
  • Serve hot.

ROASTED WINTER SQUASH SOUP



Roasted Winter Squash Soup image

Provided by Marian Burros

Categories     soups and stews, appetizer, side dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 11

2 pounds winter squash (like acorn or Hubbard), halved and seeded
2 tablespoons unsalted butter
1 medium onion, peeled and coarsely chopped
1 tablespoon chopped fresh sage or 1 teaspoon dried
Pinch ground allspice
1 small apple, peeled, cored and diced
4 cups chicken broth
1 tablespoon fresh lemon juice or to taste
Kosher salt to taste
1/4 teaspoon freshly grated black pepper
1/4 cup chopped walnuts, toasted

Steps:

  • Preheat oven to 375 degrees. Place squash on a baking sheet, cut side down. Bake until very tender, about 1 hour. Let cool slightly.
  • While squash is roasting, melt butter in a medium saucepan over medium heat. Add onion, sage and allspice. Reduce heat to low, cover and cook until onions are tender, about 10 minutes. Uncover. Stir in apple and broth. Bring to a simmer and cook until apple is tender, about 15 minutes.
  • Scoop out the squash pulp and add it to the pan. Simmer for 5 minutes. Let soup cool slightly. Working in 2 batches, puree the soup in a blender, holding the lid down firmly with a kitchen towel to prevent the steam from pushing it off. Strain through a fine-mesh sieve.
  • When ready to serve, heat soup over medium heat until it just reaches a simmer. Add lemon juice, salt and pepper. Ladle into hot soup bowls and garnish with walnuts.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 641 milligrams, Sugar 7 grams, TransFat 0 grams

DR. WEIL’S ROASTED WINTER SQUASH AND APPLE SOUP WITH WALNUT CILANTRO PESTO



DR. WEIL’S ROASTED WINTER SQUASH AND APPLE SOUP WITH WALNUT CILANTRO PESTO image

Categories     Soup/Stew     Vegetable     Side

Yield 4

Number Of Ingredients 14

1 large winter squash (about 2 1/2 pounds), such as butternut,
buttercup or kabocha; peeled, seeded and cut into 2-inch pieces
2 medium onions, peeled and quartered
3 garlic cloves, peeled
2 tart, firm apples, peeled, cored and quartered
2 tablespoons extra-virgin olive oil
Salt and red chile powder to taste
4 to 5 cups vegetable broth
Cilantro-Walnut Pesto
1 cup walnut pieces
2 cups cilantro leaves, washed, drained and stemmed
1 green jalapeño pepper, seeded and chopped
1 teaspoon salt, or to taste
2 tablespoons cider vinegar

Steps:

  • 1. Preheat oven to 400 degrees. In a large roasting pan, toss the squash, onions, garlic and apples with the oil to coat. Season well with the salt and chile. Roast, stirring every 10 minutes, until the vegetables are fork tender and lightly browned, about 40 minutes. 2. Put half of the vegetables and 2 cups of the broth in a food processor and purée until smooth. Repeat with the remaining vegetables and broth. Return puréed mixture to the pot. If the soup is too thick, add more broth. Correct the seasoning and heat to a simmer. 3. Serve in warm bowls with dollops of cilantro-walnut pesto. PESTO 1. Put the walnuts in a food processor and grind them fine. 2. Add the cilantro, jalapeño pepper, salt, vinegar and 2 to 3 tablespoons of water and blend. Blend in a little more water if necessary to make a thick sauce. Taste and correct the seasoning, adding more salt if necessary.

ROASTED SQUASH AND GINGER NOODLE SOUP WITH WINTER VEGETABLES



Roasted Squash and Ginger Noodle Soup With Winter Vegetables image

Provided by Julia Moskin

Categories     dinner, weekday, soups and stews, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 12

5 pounds peeled winter squash, like butternut or kabocha
Vegetable oil
1 large knob fresh ginger, about 4 inches long, cut in half horizontally
10 green cardamom pods
5 star anise
2 cinnamon sticks, 3 to 4 inches long
1 tablespoon fennel seeds
1 tablespoon coriander seeds
Salt
6 to 8 cups mixed winter vegetables, like wax beans, chard, radishes, brussels sprouts, cauliflower or mushrooms
2 pounds thin fresh noodles, like lo mein or tagliarini
Sriracha or chili oil for serving

Steps:

  • Cut 4 pounds squash into large chunks. Cut remaining pound into 1/2-inch dice.
  • Heat oven to 375 degrees. On a lightly oiled baking sheet, place ginger and diced squash. Bake until soft, about 20 minutes, turning ginger and squash pieces halfway through the cooking.
  • Transfer ginger to a stockpot and reserve roasted squash. Add squash chunks to pot. Add cold water to cover by two inches, turn heat to medium, and heat to a bare simmer. The surface of the liquid should steam but never boil.
  • In a hot skillet, toast all spices until lightly browned and fragrant. Add to pot along with 2 tablespoons salt. Cook slowly until squash is very soft, about 2 hours.
  • Meanwhile, prepare the winter vegetables, cut bite size, until just tender, blanching wax beans, chard or radishes; roasting brussels sprouts or cauliflower; or searing mushrooms.
  • When broth is done, pour it through a strainer and lightly press on squash chunks to release all the liquid. Discard contents of strainer. Season broth to taste with salt.
  • Boil noodles in plenty of salted water, then drain. Divide among 6 to 8 bowls. Divide roasted squash pieces and cooked vegetables on top of noodles. Ladle in broth just to cover noodles and serve immediately.

Nutrition Facts : @context http, Calories 550, UnsaturatedFat 8 grams, Carbohydrate 102 grams, Fat 10 grams, Fiber 9 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 1170 milligrams, Sugar 8 grams, TransFat 0 grams

DR. WEIL’S ROASTED WINTER SQUASH AND APPLE SOUP



DR. WEIL’S ROASTED WINTER SQUASH AND APPLE SOUP image

Categories     Soup/Stew     Vegetable

Number Of Ingredients 8

1 large winter squash (about 2 1/2 pounds), such as butternut,
buttercup or kabocha; peeled, seeded and cut into 2-inch pieces
2 medium onions, peeled and quartered
3 garlic cloves, peeled
2 tart, firm apples, peeled, cored and quartered
2 tablespoons extra-virgin olive oil
Salt and red chile powder to taste
4 to 5 cups vegetable broth

Steps:

  • 1. Preheat oven to 400 degrees. In a large roasting pan, toss the squash, onions, garlic and apples with the oil to coat. Season well with the salt and chile. Roast, stirring every 10 minutes, until the vegetables are fork tender and lightly browned, about 40 minutes. 2. Put half of the vegetables and 2 cups of the broth in a food processor and purée until smooth. Repeat with the remaining vegetables and broth. Return puréed mixture to the pot. If the soup is too thick, add more broth. Correct the seasoning and heat to a simmer. 3. Serve in warm bowls with dollops of cilantro-walnut pesto.

OVEN ROASTED WINTER SQUASH SOUP WITH GOAT MILK



Oven Roasted Winter Squash Soup with Goat Milk image

Provided by Food Network

Categories     appetizer

Time 1h35m

Yield 10 servings

Number Of Ingredients 8

6 cups fresh or frozen winter squash (doesn't need to be thawed) cut into 1/2-inch pieces
3 tablespoons olive oil, plus 1 tablespoon
1 teaspoon sea salt, plus 1 tablespoon for the soup
12 cloves garlic, peeled
2 cups vegetable stock, divided
1 teaspoon freshly cracked black pepper
1 1/2 cups goat milk
3 sprigs fresh thyme

Steps:

  • Preheat the oven to 350 degrees F.
  • Coat the winter squash with 3 tablespoons of olive oil and 1 teaspoon of sea salt. Put the coated squash in a glass roasting pan and roast for 45 minutes. Put the garlic and 1 tablespoon olive oil in a small strip of foil, wrap it up and roast it in the oven for 20 minutes. You can do this while the squash is roasting.
  • Add the squash with the roasted garlic and 1 cup vegetable stock to a blender and puree until smooth. Add mixture to an 8-quart stock pot with the pepper, remaining vegetable stock, goat milk, the fresh thyme, and the remaining tablespoon of salt. Let simmer for 30 minutes. Stir occasionally with wooden spoon to incorporate flavors. Ladle into serving bowls and serve.

ROASTED WINTER SQUASH SOUP



ROASTED WINTER SQUASH SOUP image

Categories     Soup/Stew

Number Of Ingredients 13

2 acorn squash (about 2 pds each)
2 butternut squash (about 2 pds each)
8 Tb (1 stick) unsalted butter
8 tsp dark brown sugar
3 carrots, peeled and halved
1 large onion, thinly sliced
10 cups Chicken stock
3/4 tsp ground mace
3/4 tsp ground ginger
pinch of cayenne pepper
salt, to taste
Creme fraiche for garnish
snipped fresh chives for garnish

Steps:

  • 1. Preheat oven to 350 degrees 2. Cut the four squash in half lengthwise. Scoop out and discard seeds. 3. Place squash halves, skin side down, in a shallow roasting pan. Place 1 Tb of butter and 1 tsp of brown sugar in the cavity of each squash half. Arrange the carrots and onion slices around the squash. Pout 2 cups of the stock in the pan, cover tightly with aluminum foil, bake for 2 hours. 4. Remove the pan from the oven, and allow the vegetables to cool slightly. Scoop the squash pulp out of the skins and place it in a soup pot. Add the carrots, onions and cooking liquid. 5. Add the remaining 8 cups chicken stock and the mace, ginger, cayenne, and salt. Stir well, and bring to a boil. Reduce the heat, and simmer, uncovered, for 10 minutes. 6. Puree the soup in batches ina blender or food processor until smooth. Return to the pot, adjust the seasonings, and heat through. Serve each portion garnished with a dollop of creme fraiche and a sprinkling of chives. 12 portions

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