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!

Photo Challenge: Colorful Carrot Circle

Different color carrots in a circle

I have been using these colorful carrots for several months now, but every time I get a big batch together like this I have to pause and just appreciate their beauty. It gets me every time.

Colorful carrots chopped up in a pot for soup
Chopped up circles

This circle of colorful carrots turned into a soup for tonight’s dinner.

 Creamy Carrot soup with sour cream swirl
Creamy carrot circle

For flavors, I added grated ginger, lemon zest, parsley, and thyme to the base of carrots, onions, garlic, and turkey stock. Finished the bowls with a little sour cream.

Pumpernickel onion loaf,

And I also spent a few hours making this bread. I’ve had this pumpernickel flour for a while but never attempted anything with it. What better place to start than the recipe on the back of the bag for Pumpernickle-Onion Loaf (from King Arthur Flour).

Despite having to substitute a couple ingredients and not having any caraway seeds to sprinkle on top, I think it turned out well. I think next time I’d like a recipe that produces a darker bread, but this was a nice intro to the flour. It called for 1 cup pumpernickel and 2 1/4 cups AP and 1/4 potato flour. I’d like to see some white whole wheat  added next time to make a heartier bread.

Notes on the recipe:
The one online varies slightly from what was on my bag of flour. The bag called for 2 1/4 c AP and 1/4 c potato, but I used 2.5 c AP. I also didn’t have non-diastatic malt powder, but the bag said to use 2TB brown sugar instead. Did not have the optional deli rye flavoring so I ignored that, and in place of the caramel powder coloring I used molasses. I also didn’t have dried minced onion lol but I used powdered. I pretty much only had the two flours, the yeast and the water haha. But it still turned out yummy. I’m sure the specialty powders that the recipe calls for gives it a darker color, but I prefer a more natural approach.

Before I got off track with the recipe stuff, this was originally posted for the photo challenge called Circle

Bread Bowls

bread bowl, chicken soup
Smallish bread bowls

Cold weather leads to soup, which, the other day, led to bread bowls. I tried a recipe called Italian Bread Bowls, found on, and modified it by adding garlic powder, basil, and oregano to the dough. I had not tried to make bread bowls before, but have enjoyed eating them many times.

So my first thought was that they turned out pretty small. I could just about fit one ladle of soup in each one.  I channeled Zoolander, demanding, “What is this, a bread bowl for ants??”

Kidding aside, it’s a nice recipe. I should admit that before I started baking, I did see comments saying the bowls turned out small. The recipe makes 8 bowls, and lots of people suggested making 6 instead. I had cut the 8-bowl recipe in half and made 4 so that I could see for myself how small was “too small.” Next time i will try baking 3 instead.

The bread tasted good. The crust and structure were strong enough to hold the soup, and the texture inside was soft.

The soup I threw together with some homemade stock, leftover roasted chicken, onion, carrots, and, in an attempt to infuse a little bit of summer flavor, some frozen greens and corn.