Roasted Sweet Meat Squash Soup Recipe

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A winter squash soup with the sweet meat squash variety. Simple flavors and a handful of warm spices for a soup that you will crave again and again.

Prep Time8

Cook Time35

Total Time43

Course: Soup

Cuisine: American

Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian

Servings: servings

Calories: 185kcal

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.

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.