Creamy Roasted Winter Squash Soup
Warm up this winter with a delightful bowl of Creamy Roasted Winter Squash Soup! Inspired by a cozy winter dinner party hosted by my dear friend Jodi Moore in Bellingham, Washington, this soup is a heartwarming blend of roasted acorn and butternut squash, enriched with sweet caramelized onions and fresh ingredients. Each mug is a hug in a bowl, bringing comfort and nostalgia as it warms you from the inside out. Enjoy it with a dollop of creamy crème fraîche and a sprinkle of fresh chives for that extra touch of elegance.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
acorn squash
2 (2 lb each, cut in half, seeds scooped out)
butternut squash
2 (2 lb each, cut in half, seeds scooped out)
butter
1/2 cup (divided into portions for roasting)
dark brown sugar
8 teaspoons (divided for roasting)
carrots
3 (peeled and chopped)
onion
1 large (thinly sliced)
chicken stock
10 cups (divided)
ground mace
3/4 teaspoon (for seasoning)
ground ginger
3/4 teaspoon (for seasoning)
cayenne pepper
1/8 teaspoon (for seasoning)
salt
to taste (for seasoning)
crème fraîche
8 ounces (for garnish)
chives
1 tablespoon (snipped for garnish)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Slice the acorn and butternut squash in half and scoop out the seeds with a spoon.
3
Arrange the squash, cut side down, in a large roasting pan. In the cavity of each squash half, place 1 tablespoon of butter and 1 teaspoon of dark brown sugar.
4
Nestle peeled and chopped carrots and the thinly sliced onion around the squash in the pan.
5
Pour 2 cups of chicken stock into the roasting pan and cover it tightly with aluminum foil. Bake in the preheated oven for 2 hours.
6
Once cooked, remove the pan from the oven and let it cool slightly before handling.
7
Scoop the roasted pulp from the squash flesh and transfer it to a large soup pot, along with the roasted carrots, onions, and any cooking juices from the pan.
8
Pour in the remaining chicken stock and stir in the ground mace, ground ginger, cayenne pepper, and salt to taste.
9
Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for about 10 minutes.
10
Use an immersion blender or transfer the soup in batches to a blender to puree until completely smooth. Adjust the seasoning as needed.
11
Serve hot, garnished with a dollop of crème fraîche and a sprinkle of snipped chives.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary squash varieties used in this soup?
The recipe calls for two acorn squashes and two butternut squashes, each weighing approximately 2 pounds.
How do I prepare the squash for roasting?
Slice the squash in half, scoop out the seeds, and place them cut side down in a large roasting pan.
What temperature should the oven be set to?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
What ingredients are added to the squash cavities before baking?
Place 1 tablespoon of butter and 1 teaspoon of dark brown sugar in the cavity of each squash half.
How long does the squash need to roast?
The squash and vegetables should bake in the oven for 2 hours.
Should the roasting pan be covered?
Yes, the pan should be covered tightly with aluminum foil before putting it in the oven.
How much chicken stock is used for the roasting process?
Pour 2 cups of chicken stock into the roasting pan before covering it with foil.
What other vegetables are roasted with the squash?
Three peeled and chopped carrots and one large thinly sliced onion are roasted along with the squash.
What spices are used to season the soup?
The soup is seasoned with 3/4 teaspoon of ground mace, 3/4 teaspoon of ground ginger, and 1/8 teaspoon of cayenne pepper.
How do I extract the roasted squash?
Once the squash has cooled slightly, scoop the roasted pulp from the flesh using a spoon.
How long should the soup simmer on the stove?
After bringing the mixture to a boil, reduce the heat and let it simmer for about 10 minutes.
What is the best way to achieve a smooth texture?
Use an immersion blender or transfer the soup in batches to a standard blender to puree until completely smooth.
What are the recommended garnishes for this soup?
The soup is garnished with a dollop of crème fraîche and a sprinkle of snipped chives.
Who inspired this recipe?
This recipe was inspired by a dinner party hosted by Jodi Moore in Bellingham, Washington.
What is the total amount of chicken stock needed?
A total of 10 cups of chicken stock is required for the entire recipe.
Is this soup spicy?
It has a very mild kick due to the 1/8 teaspoon of cayenne pepper, but it is primarily savory and sweet.
How much crème fraîche is needed for serving?
The recipe suggests using 8 ounces of crème fraîche for the garnish.
Can I use light brown sugar instead of dark brown sugar?
The recipe specifies dark brown sugar for a richer flavor, but light brown sugar can be used as a substitute.
Should the onion be chopped or sliced?
The onion should be thinly sliced before being nestled around the squash for roasting.
How many carrots are included in the recipe?
The recipe uses three carrots that should be peeled and chopped.
What is the purpose of adding butter to the squash cavities?
The butter melts into the squash during the long roasting process, enriching the flavor and texture.
Do I need to peel the squash before roasting?
No, you roast the squash in its skin and scoop the pulp out after it has cooked.
Can I make this soup ahead of time?
Yes, this creamy soup reheats well and the flavors often deepen after sitting.
How do I prepare the chives for garnish?
The chives should be snipped into small pieces before sprinkling over the soup.
What flavor profile does the ground mace provide?
Mace provides a warm, aromatic, and slightly sweet flavor that complements winter squashes.
Should I add salt at the beginning or end?
Salt should be added to taste once the soup is in the pot and being seasoned.
What should I do with the cooking juices from the roasting pan?
Transfer all the cooking juices from the pan into the soup pot as they contain significant flavor.
Is the soup served hot or cold?
This soup is best served hot to provide a comforting and warming experience.
How many squashes are needed in total?
You will need a total of four squashes: two acorn and two butternut.
What makes this soup particularly creamy?
The combination of pureed roasted squash and the addition of crème fraîche at the end creates a rich, creamy texture.