Go Back Email Link
A spoon rests in a bowl of vibrant orange roasted squash and root vegetable soup. The soup is topped with white coconut cream and green cilantro.
Sacha Hirschfeld

Roasted Squash and Root Vegetable Soup

This unfussy and highly customizable soup delivers big flavors with little effort! Perfect for those chilly days when you want something nutritious and delicious that the whole family will love!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Roasting Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Soups
Cuisine: American
Ingredients Equipment Method

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

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with a spoonful of coconut cream, fresh cilantro, lime wedges, and toasted bread.