If you’re looking for an easy autumn soup that highlights the season’s flavors, look no further. This soup is sweet, nutty squash with a hint of apple, and toasted seeds and pine nuts.
On the Ingredients:
- Winter squash come in many different varieties, but they all originate in the Americas. They are 90% water but are also nutrient dense and high in fiber. Some possible health benefits include improving gut health and blood pressure. (Read more on the health benefits.)
- Tahini is a condiment from the Middle East made from ground toasted sesame seeds. It has an earthy flavor and is slightly bitter, though not overwhelming. It has a richness to dishes and a boost of healthy fats. Tahini has antioxidants and may have anti-bacterial and anti-inflammatory properties. It’s also good for your kidneys, liver, and bone health. (Read more about the health benefits.)
Recipe Notes and Substitutions:
You can use any kind of winter squash for this recipe. Though if you use a dryer variety, like buttercup, you may need to adjust the broth levels.
Roasted Squash Soup
4
servings20
minutes50
minutes1
hour10
minutesIf you’re looking for an easy autumn soup that highlights the season’s flavors, look no further. This soup is sweet, nutty squash with a hint of apple, and toasted seeds and pine nuts.
Ingredients
1 acorn squash (and seeds)
1 red kuri, koginut, or 2 honeynut squash
3 large carrots
1 yellow onion
3 cloves garlic
1 apple (peeled)
vegetable oil (as needed)
salt and pepper to taste
3-4 cups vegetable stock
1/4 tsp nutmeg
2 tbsp tahini
toasted pine nuts to garnish
Directions
- Preheat the oven to 400° F. Cut the acorn squash in half and scoop out the seeds (set aside).
- Lightly oil a large sheet pan and place the acorn squash cut side down.
- Scoop out the insides of the red kuri (discard those as they are very fibrous) and peel and slice the squash into bite-sized pieces. Distribute them around the acorn squash.
- Chop the carrot into coins and the onion and apple into large chunks. Mix them with the red kuri.
- Take the skin off the garlic cloves and add them to the sheet. Drizzle with oil and sprinkle with salt. Roast for 40-50 minutes until the acorn squash can be pierced with a fork.
- While roasting, clean the guts off the acorn squash’s seeds. Coast with oil, sprinkle with salt, and toast for 20 minutes.
- You can toast the pine nuts for 5 minutes on a dry pan.
- When the veggies are done roasting, pick the red kuri pieces from the rest and set aside. Scoop the acorn squash from the skin (discard skin).
- Put all the veggies in a blender (besides the red kuri), add 2 cups of vegetable broth, nutmeg, and tahini. Blend into a smooth puree.
- Transfer the puree and red kuri chunks to a soup pot and bring to a simmer, adding more broth to get the consistency to your preference.
- Taste test and add more salt and pepper as needed.
- Serve hot, garnished with the toasted seeds and pine nuts.
