Roasted Winter Squash Soup
I love making soup. I love how the aroma fills the house and how the happily bubbling pot always beckons in curious kitchen goers like a shiny penny on the sidewalk. But beyond that, I love soup because it’s downright practical. I love how stock utilizes the leftover bones, vegetables, and herbs in my refrigerator, transforming them from the bottom of the barrel to the cream of the crop. I love how soup easily feeds a crowd. And I love that soup gets better after a day, so it’s the perfect make ahead meal for entertaining or the ideal packed lunch. Mostly, I love how nourishing soup is, not just for the body, but also for the spirit. If I’m feeling rundown or just plain down, soup is always a welcome comfort.
Warm with ginger, cumin, and earthy oven-charred squash, this soup is the perfect lunch to thaw you out on a cold winter’s day. It’s also jam packed with nutrients for a nourishing family meal. This recipe makes a lot of soup, but feel free to half it for a smaller batch. It also freezes well and can be made with any variety of winter squash that you prefer or have on hand.
Equipment
Blender
Large soup pot
Ingredients
1 large yellow onion, diced
2 medium carrots, peeled and sliced into rounds
3 stalks celery, sliced
3 large cloves garlic peeled and minced
3 large winter squash halved and seeded (I love kabocha, butternut, and red curry)
2 TBS. olive oil plus more for drizzling
3 tsp. kosher salt plus more as needed
Black pepper to taste
3 tsp. minced fresh ginger
2 1/2 tsp. ground cumin
1 tsp. ground coriander
8 cups stock (chicken or vegetable)
Lime and fresh cilantro for garnish
Method:
Preheat the oven to 410º F. Place the squash in two large casserole dishes or rimmed baking sheets. Drizzle the squash all over with olive oil and season liberally with salt and pepper. Roast in the oven for 40-50 minutes until the flesh is tender and the tops and edges are lightly charred. Remove and allow to cool enough to handle.
Over a medium flame heat 2 TBS. of olive oil in the pot. Add the onion, celery, carrot, and 3 tsp. of salt and stir. Cover the pot and reduce the heat to medium low. Allow the vegetables to sweat for 5 minutes until the onion is translucent. Add the garlic, ginger, cumin, coriander, and black pepper, and cook for another minute. Add the stock and bring to a simmer.
While the soup is coming to a boil, remove the flesh of the squash from the skin by using a large spoon to scoop the flesh away from the peel. Don’t worry if a small amount of peel sticks to the flesh as it will all be blended into the soup. Place the flesh into the pot and simmer the soup for 15-20 minutes until the carrots are cooked and the flavors are melded.
Allow the soup to cool for a few minutes, and then blend it in batches. Once it’s all blended, adjust the seasoning as desired, dish it into bowls, and top it with fresh lime and cilantro. Serve with fresh bread or open face cheese toasties.
Recipe adapted from SimplyRecipes
