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Roasted Winter Squash Soup Plated

Roasted Winter Squash Soup

Perfect cooler weather comfort soup full of your favorite Autumn flavors!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12
Course: Dinner, Main Course, Soup, Supper
Cuisine: American
Calories: 88
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Kabocha Squash, medium, peeled, chunked 2 - 3 lbs.
  • 1 Sweet Onion, chunked
  • 3 stalks Celery, chunked
  • 2 Carrots, chunked We used whole baby carrots as a sub
  • 4 cloves Garlic, peeled
  • ¼ cup Olive Oil
  • Salt and Pepper, to taste To season vegetables before roasting
  • ½ tsp. Cinnamon Add more if desired during/after simmer
  • ¼ tsp. Allspice Add more if desired during/after simmer
  • ¼ tsp. Nutmeg Add more if desired during/after simmer
  • 1 can Pumpkin 15 oz. can
  • 1 can Coconut Milk, full fat 13.5 oz. can
  • 3 cups Vegetable Stock We made ours with Better than Bouillon
  • ¼ tsp. Cayenne Pepper Optional, adjust as needed
  • 1 - 2 Bay Leaves
  • Pepitas or roasted squash seeds for topping Optional

Equipment

  • XL Mixing Bowl
  • Sheet Pan
  • Dutch Oven or pot
  • Immersion Blender

Method
 

  1. Peel the squash with a large vegetable peeler. Prep all the vegetables in similar sized chunks. Peel the garlic and leave whole. In a mixing bowl toss all of the vegetables with oil, salt, and pepper. Preheat oven to 400°F.
    Roasted Winter Squash Soup Veggies in Bowl
  2. Spread the contents onto a parchment paper or foil lined sheet pan (pic will only show one pan but this filled up two). Space out in a single layer and dust with cinnamon, allspice, and nutmeg.
    Sheet Pan Pre Cook
  3. Roast for 45 - 50 minutes, or until vegetables can be pierced easily with a fork.
    Sheet Pan Post Cook
  4. In a pot combine the roasted vegetables, coconut milk (shake can well!), pumpkin, and stock/broth. Use an immersion blender to blend the ingredients until smooth. Add the cayenne pepper and bay leaf/leaves and stir. Simmer for 15 minutes to let the flavors come together.
    Roasted Winter Squash Soup in Pot
  5. Ladle into bowls and top with pepitas or other squash seeds (optional). Serve with crusty bread (also optional but recommended).
    Roasted Winter Squash Soup Plated

Notes

Can adjust liquid for desired consistency - more for thinner, less for thicker.  Our version is on the thicker side.
Kabocha rind is edible but will impact color of soup.  Peel if you want the bright orange color.  Also, don't worry if you can't peel the kabocha perfectly.