Go Back
+ servings

Easy Roasted Squash Soup - Whole30, Paleo

This Easy Roasted Squash Soup is a classic version of one of my favourite fall comfort foods. It's smooth, creamy and delicious!
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Soup
Cuisine: American
Keyword: paleo, roasted squash soup, whole30
Servings: 4 people

Ingredients

  • 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 stock 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

Instructions

  • 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.