Roasted Squash Soup

Roasted squash and apple soup, with bacon garnish

I made another soup this week, using roasted squash and apples. The result was a creamy soup that warmed the kitchen and the people who ate it. Once in the bowl, it ended up looking very similar to my carrot soup from Sunday. Luckily I had the bacon for garnish this time.

I started by roasting the squash, then putting through the food mill (because I’m fussy, but you can probably omit this step), cooking the onions/garlic/apples in a pot, adding stock and squash puree, then blending it all together.

Red kuri squash and long pie pumpkin, roasted
Sweet red kuri squash on the left and mild long pie pumpkin on the right

This recipe will easily adjust to whatever quantities of ingredients you happen to have. Just keep tasting as you go, so you can get the right balance of flavors that works for you.


  • Squash, about 5-6 lbs. I used one red kuri squash and one long pie pumpkin
  • 1-2 TB oil or butter for frying
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1-2 apples, chopped
  • 3-4 cups stock or broth, depending on how thick or thin you like the soup to be. I used a combo of turkey stock and chicken broth (so I could finish an open carton that I had)
  • Grated fresh ginger or powdered, 1 tsp or to taste
  • Thyme, parsley, salt & pepper
  • Cayenne gives it a nice flavor boost, a dash or two to taste


  1. Cut squash into large chunks, remove seeds and rub with coconut oil, olive oil, or butter.
  2. Roast the squash on 375° for an hour or until tender.
  3. Scoop squash out of skin and put through a food mill to remove stringy parts (this is probably unnecessary because it will be blended, but I like a very smooth soup so I do this extra step)
  4. Sauté garlic, onion, apples, and seasonings in a large pot with oil.
  5. Add some broth and simmer until everything is soft and cooked through.
  6. Add squash and season if needed.
  7. Working in batches, purée soup in blender (or use immersion blender), adding more stock if needed. The consistency is up to you–it can be thicker or thinner. You could even leave some chunks, if you like.
  8. Return everything to the pot, check once more for desired thickness and taste, adjusting broth and seasoning as needed.
  9. Enjoy!

Rewind to the Part With the Squash

blue hubbard, red kuri, acorn, cheese pumpkin squash
Bins and bins and bins of squash!

I wish I could go back to October and get some of these delicious squash. I know just what I would do with each one of them.

Starting in the front, blue hubbard. Someone at the farm told me that they work well in place of pumpkin in a pie. I planned to try that, but never got around to buying one and doing it. Now I’ll have to wait a few months.

Next in line is my new favorite, red kuri. The dense and creamy flesh holds up to sauteing and worked wonders in livening up my stir fry dinners. I even saw a recipe online that suggested frying up slices for breakfast to replace the meat in a steak and eggs dish. Never got around to trying that either. I would also be interested in baking with the red kuri because of its sweetness.

Next is acorn squash. Not as new and exotic as some others, but always good for a roast with some butter and salt and pepper. Thankfully I can get them in the grocery store along with butternut squash. The two staples when it comes to squash.

I wish I had more cheese pumpkins so I could have a constant pumpkin pie in my fridge.

kabocha and delicata squash in bins
I miss you, kabocha and delicata

Kabocha, I would roast you or turn you into soup. You would take the winter chill away in an instant.

And delicata, I would saute you with some onions until everything was nice and caramelized.