This unfussy and highly customizable Roasted Squash and Root Vegetable Soup delivers big flavors with little effort!
Earthy, warm, nutty, bright, with a hint of sweetness and spice; this recipe is perfect for those chilly days when you want a steaming bowl of something good for the soul!
ACIDITY IS A MUST:
Although you can use whatever root vegetables and squash you wish, one absolute must is the addition of acidity! This Roasted Squash and Root Vegetable Soup carries a great deal of sweetness from the squash, carrots, and parsnips. Without acidity, the flavors can fall flat and appear rather monotone.
Lime juice in particular, is my favorite way to brighten and balance this dish. Use is it generously, both when finishing the soup, and when serving. I’ve tested this without lime juice, and the consensus was unanimous, LIME JUICE IS A MUST! Alternatively, you can use apple cider vinegar or lemon juice in a pinch!
SPICES AND SEASONINGS:
Curry Masala Powder – earthy, spicy, warming, or even sometimes sweet. It is a well-balanced, spice mix made from turmeric, coriander, cumin, bay leaf, cinnamon, cloves, red chilies and black pepper. Each curry masala is different, varying household to household and brand to brand.
Cumin – slightly sweet, warming, spicy, smoky, with a nutty element. I’ve heard it referred to as cinnamons savory cousin.
Coriander – citrusy, with a slight sweetness and a hint of earthiness reminiscent of curry powders.
Cinnamon – warm, slightly spicy, woodsy, and slightly bitter.
Cayenne – medium-hot spicy and a little fruity. Ground cayenne is roughly 12 times hotter than jalapeño.
ALTERNATIVE ROOT VEGETABLES TO USE:
- celery root
- sweet potatoes
- potatoes
- beets (keep in mind purple beets will make the soup purple)
- turnips
- rutabagas
- radishes
ALTERNATIVE SQUASH VARIETIES TO USE:
- butternut squash
- kabocha squash
- pumpkin
- honey-nut squash
- carnival squash
- buttercup squash
ARE YOU A SOUP LOVER? TRY A SPOONFUL OF ONE OF THE RECIPES BELOW!
SOUPS, TOP TO BOTTOM, LEFT TO RIGHT:
- French Onion Soup
- Cream of Celery Soup
- Acini Di Pepe Soup
- White Chicken Chili
- Mulligatawny
- Vegetarian Borscht
- Cream of Mushroom Soup
Roasted Squash and Root Vegetable Soup
Equipment
- 1 baking sheet
- 1 chefs knife
- 1 large pot or Dutch oven
- 1 spoon to scrape the seeds from the squash
- 1 blender or large food processor
- 1 whisk
- 1 wooden spoon
- measuring spoons
- measuring cups
- 1 soup ladle
Ingredients
- 1 acorn squash sliced in half and seeds removed
- 1 delicata squash sliced in half and seeds removed
- 2 carrots large sized; peeled
- 2 parsnips large sized; peeled
- 1 head of garlic sliced across to expose garlic flesh
- 3 shallots skin removed and sliced in half lengthwise
- 1 cup small variety tomatoes may sub 1 large tomato; sliced in half
- ⅓ cup extra-virgin olive oil divided
- 1 ½ tbsp curry masala powder divided
- kosher salt
- freshly ground pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cinnamon
- ¼ tsp cayenne pepper
- 4 cups vegetable stock may use chicken stock
- 1 cup unsweetened coconut cream may sub coconut milk
- 2 limes may sub apple cider vinegar in a pinch
Instructions
- Preheat oven to 425℉ and set a rack to the middle position. Prep vegetables while the oven is warming up. On a baking sheet, arrange the squash (flesh facing up), carrots, and parsnips. Fill the grooves of the squash with garlic, shallots, and tomatoes. Drizzle with ½ the extra-virgin olive oil, ½ tbsp of curry powder, and generous sprinkling of salt and pepper. Pop in the oven and cook for 45 minutes – 1 hour, depending on the size of squash. Flip the carrots and parsnips halfway through.
- Remove roasted vegetables from the oven and allow them cool until they're comfortable to handle. Once cooled, separate cooked squash from the skin using a spoon, and cut the parsnips and carrots into large chunks. Squeeze roasted garlic from the bulb into the bowl of a large food processor or blender. Add shallots, squash, carrots, and ½ cup of water; purée while slowly adding the remaining extra-virgin olive oil.
- In a large pot or Dutch oven, add vegetable purée, stock, coconut cream, remaining curry powder, cumin, coriander, cinnamon, cayenne, and 1 tsp of salt; whisk together until the vegetable purée, stock, and coconut cream are well-combined. Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
- Remove from heat and stir in the juice from 1 ½ limes. Taste, adjust seasoning by adding more salt, pepper, and lime juice, if needed.
- Serve with a spoonful of coconut cream, fresh cilantro, lime wedges, and toasted bread.
