I’m not in the habit of making promises I can’t keep so rest assured when I say that this Roasted Squash Soup is as easy and delicious as it gets! You’ll need only a handful of readily available ingredients and just a bit of time.
I think this recipe is best made with acorn squash, but you can substitute butternut if preferred. Just be sure to factor in the yield of each variety since they are different sizes. In other words, one butternut squash does not equal one acorn squash.
No matter which squash you choose, you will want to roast it in the oven for maximum flavour. The flesh will get beautifully caramelized and infuse the soup with an amazing depth that you otherwise miss out on.
To keep things extra easy, I simply cut the squash in half and roast them flesh side up with the skin on. I then scoop out all of the flesh once it has finished cooking. Not only does this save you the time and hassle of peeling tough squash skin, but it also results in more yield.
As written, this Roasted Squash Soup is paleo friendly. For an unexpected hit of flavour, I like to drizzle a few swirls of maple syrup overtop of each bowl right before serving. The maple goes so well with the squash. To keep things Whole30, simply omit the maple syrup swirls. It’s still delicious.
One last note on flavouring: I strongly encourage you to use spicy, Spanish smoked paprika in this soup. This makes a world of difference and it’s best to use a high-quality spice here. After all, aside form salt and pepper, this is the only thing that’s going to enhance the flavour of the roasted squash soup so make sure you’re using something that tastes good from the get go! Look for one that’s made in Spain and comes in a metal tin. La Chinata makes great paprika.
You don’t necessarily have to drop buckets of money on spices (the tin I use costs $3). In most cases, you just have to know where to look. Personally, I buy my all of my Spanish paprika (smoked, spicy, sweet and spicy smoked) from Home Sense here in Toronto. Home Sense is a housewares store and beside selling discounted rugs and candelabras, they happen to stock a good selection of paprika! Who woulda thunk it?!
This Easy Roasted Squash Soup is a classic version of one of my favourite fall comfort foods. It's smooth, creamy and delicious!
- 1 acorn squash
- 1 carrot – diced
- ½ yellow onion – diced
- 1 leek – finely sliced, green tops discarded
- 2 cloves garlic – finely chopped
- 1.5 litres chicken or vegetable stock
- 1 tbsp spicy smoked Spanish paprika
- 3 tbsp Extra Virgin olive oil – plus extra (EVOO)
- 100 % pure organic maple syrup – for garnish (omit for Whole30)
- kosher salt and pepper
- Preheat oven to 400F. Slice squash in half, lengthwise. Use a spoon to scoop out seeds. Drizzle the flesh of each half of the squash with a bit of EVOO and season with a pinch each of salt and pepper. Place squash halves on a roasting tray, flesh side up, and roast 40-45 min or until fork tender.
- While the squash roasts, chop the carrots, onion, leek and garlic. Then, preheat a large stockpot or Dutch oven over med heat. Add three tablespoons EVOO along with the carrots, onion, and leek. Season with a pinch of salt and sweat veggies until they are soft (approx. 12-15min).
Add garlic and cook an additional 60 seconds. Add paprika and cook 60 more.
- Deglaze the pot with stock and bring everything to a steady simmer.
- Remove squash from oven and carefully spoon out all of the flesh from each half - discard the skin. Add the roasted squash flesh to the soup and cook 5-10 minutes, stirring regularly.
- Transfer soup to a high-powered blender (or use an immersion blender) and purée the soup until smooth and creamy. Return soup to pot and taste for seasoning. Adjust salt and pepper as required.
- Ladle Roasted Squash Soup into individual serving bowls, season with an extra crack of black pepper and garnish with swirls of EVOO and maple syrup.