Squash soup is one of the easiest and most satisfying soups you can make this fall. Butternut usually gets all the fame, but you can roast and purée any squash into a savory soup in under one hour. Serve the soup in these cute Sweet Dumpling Squash “bowls” if you want to get festive! We made these as a fun healthy dinner for pre-trick or treating!
Grab a mix of of any winter squashes – if you’re a CSA member this will be no problem! Add to the mix some aromatics and herbs – I used onion, rosemary, parsley and celery. Other great options are shallot, ginger, leek, thyme, sage, garlic, etc.
Preheat the oven to 425°F. Split the squash, and scoop out the seeds. Halve the onions and remove the ends. Poke holes all over the squash for quicker cooking. Spread everything over a parchment lined baking sheet and scatter herbs over the top. Bake for 40 minutes or until everything is collapsing.
If you’re making squash bowls, cut the tops off some smaller sweet dumpling squash and carve out a bowl. A cookie scoop worked perfectly for this! Roast them right along side the soup squash, for about 10 minutes less. They should be soft, but still hold their shape.
When the soup squash is totally soft and collapsing, remove from the oven and let cool for a little bit. Peel the onions and squash. Transfer everything to a soup pot with about a quart of chicken or vegetable stock. Add something acidic like lemon or apple juice, salt, and pepper. Purée until totally smooth and stir in about a cup of half and half or cream and a few tablespoons of butter. For a dairy free version try coconut milk and olive oil for finishing. Serve in a squash bowl!
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