The natural sweetness of the squash is brought out during the roasting cycle and then turned into a velvety smooth soup with a selection of warm and soothing spices.
This winter squash soup was inspired by my popular roasted butternut squash apple soup and my latest curried sweet dumpling squash soup.
TL;DR
I saw several sweet meat squash sold in our local grocery store, and a soup recipe was the most obvious use for these gorgeous winter squash.
I designed this soup keeping simplicity in mind. The squash is a tad sweet but filled with nuances of flavors and this soup recipe aims to retain and elevate this squash to the realm of awesome cold season soup recipes.
You will learn to use a handful of spices in this recipe that underline all the good things of the season. Each spice supplements the other and shouldn't be skipped.
That said, this soup is not hot and spicy at all but rather soothing and wholesome, perfect for a chilly moody weekday after a day at work.
Ingredient Notes
- Sweet Meat Squash — Mine was exactly 1 pound/450 grams heavy. If you use a larger squash for the base recipe, cut in half and freeze the rest or use it for another recipe.
- Oil — I used sunflower oil or canola oil. You can use vegetable oil or olive oil too.
- Onion — Any onion variety or shallots is fine.
- Garlic
- Salt & Black Pepper
- Bay Leaf — A major flavor giver.
- Broth — Use vegetable broth if you want it all vegetarian/vegan, or chicken or beef broth is my personal choice as an omnivore.
- Cumin Powder & Coriander Seed Powder — Together they compliment each other and add warmth to your squash soup.
- Paprika — Use sweet or smoked paprika (I like Spanish smoked paprika lately). If you want it a kick hot, add spicy paprika.
Process Overview
Step 1
Cut the squash into larger chunks and place on a parchment lined baking pan.
Step 2
Roast the sweet meat squash in the oven until cooked through.
Step 3
Leave the roasted squash to cool a little bit and spoon out and collect the squash pulp.
Step 4
Sauté sliced onion and chopped garlic with the oil and the bay leaf, stir in the cooked squash.
Step 5
Pour in the broth and stir in all the seasoning spices.
Step 6
Simmer for a few minutes. Take out the bay leaf if it's done cooking.
Blend smooth with a hand blender and serve up hot
📖 Recipe
Roasted Sweet Meat Squash Soup Recipe
Ingredients
- 1 Pound Sweet Meat Squash
- 1 Tablespoon Oil
- 1 Onion sliced
- 1 clove Garlic chopped
- 1 Bay Leaf
- 1 cup Broth
- ¼ Teaspoon Coriander Seeds Ground
- ¼ Teaspoon Cumin Seeds Ground
- ½ Teaspoon Paprika
- Salt to taste
- Black Pepper Ground to taste
Instructions
Roast Squash
- Preheat your oven to 350 Fahrenheit (180 °C).
- Cut the squash into manageable approximately same sized chunks (so that they equally fast cook through) and scratch out the seeds with a spoon. Discard the seeds or use them for something else.1 Pound Sweet Meat Squash
- Place the sweet meat squash chunks onto a parchment lined baking pan.
- Roast squash at 350 Fahrenheit (180 °C) for about 20–25 minutes, or until cooked through. Test if it's cooked by poking into the squash wife a knife. It should be soft when done.
- When done roasting, keep out to cool for 10–15 minutes, or until you can scoop out the squash meat. Discard the skin part.
- Collect squash in a bowl.
To Cook Squash Soup
- Sauté sliced onions with oil to soften. Then add in the chopped garlic with the bay leaf. Mix and cook for 1–2 minutes on a medium-low heat setting.1 Tablespoon Oil, 1 Onion, 1 clove Garlic, 1 Bay Leaf
- Stir in the squash with the broth and all the seasoning, the coriander ground, the cumin ground, the paprika, salt, and black pepper.1 cup Broth, ¼ Teaspoon Cumin Seeds Ground, ¼ Teaspoon Coriander Seeds Ground, ½ Teaspoon Paprika, Salt, Black Pepper Ground
- Mix it all well and simmer for a few minutes to infuse the flavors.
- When done, pick out the bay leaf and discard. Blend to a smooth soup with the help of a hand blender.
- Serve up hot.
Equipment
- 1 Parchment Paper to roast the squash
- Medium Pot with Lid (5 qt) to cook
- Hand Blender to blend
- Wood or Bamboo Spatula to stir
Nutrition
Serving
As it is a pure autumn and winter soup, you will love it served as a lighter weekday dinner meal with freshly baked baguette bread or even garlic butter bread.
Add a small side salad to that, and you have a well-rounded meal with flavors complimenting each other.
You may choose to serve a small bowl of this soup as a starter to your holiday guests this Thanksgiving, Christmas or at your New Year's dinner.
You will get raving reviews from the pickiest eater out there, guaranteed!
Meal Prep & Storing
Add the soup to your meal prepping rotation and keep batches, as well as leftovers, in rectangular glass containers to store in your refrigerator or freezer.
The soup is good for at least 7 days in your fridge, frozen you can store it for up to 2 months.
Frozen soup batches can be thawed overnight in the fridge or thaw and reheat at the same time in the oven, microwave or stove-top.
It's one of the simplest soups to deal with, and I dare say it tastes better reheated!
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