American
Roasted Garden Squash Soup
Roasted butternut squash and potatoes are blended with onion, celery, carrot, thyme and chicken broth into a smooth fall soup. It is exactly the sort of bowl that makes people say, 'I love autumn,' while conveniently forgetting ice scrapers are coming.
What It Is
This is a blended roasted squash soup. Roasting the squash and potatoes first deepens their flavour before they are simmered with sautéed vegetables and broth and blended smooth.
Origin
Squash soups have long histories in multiple regions because squash itself was cultivated in the Americas for thousands of years. The Dinner by the Minute page gives several broad origin claims, but there is no support for one exact birthplace for this particular modern soup.
Fun Fact
Butternut squash is a winter squash, meaning it develops a hard rind and stores much longer than tender summer squashes such as zucchini.
Ingredients
- 1 large butternut squash, peeled, seeded and cubed
- 2 potatoes
- 3 tbsp extra-virgin olive oil
- Kosher salt
- 1 tbsp black pepper
- 1 tbsp unsalted butter
- 1 onion, chopped
- 1 celery stalk, thinly sliced
- 1 large carrot, chopped
- 1 tbsp fresh thyme leaves, plus more for garnish
- 4–6 cups low-sodium chicken broth
Steps
- Preheat the oven to 400°F (205°C).
- Toss squash and potatoes with 2 tbsp olive oil, salt and pepper on a baking sheet. Roast about 25 minutes, until tender.
- Meanwhile, melt butter with remaining olive oil in a large pot over medium heat.
- Add onion, celery and carrot and cook 7–10 minutes, until softened. Season with thyme, salt and pepper.
- Add roasted squash and potatoes and pour in chicken broth.
- Simmer for 10 minutes, then blend until creamy using an immersion blender or carefully in batches.
- Serve garnished with fresh thyme.
Notes
The source contains an unsupported claim that pumpkin soup originated as Vietnam War POW food. That claim is not carried forward as fact.
Substitutions
Replace butternut with pumpkin, acorn, kabocha or another winter squash as suggested in the source. Add coriander, cardamom or dukkah. Use vegetable broth for a vegetarian version.
Storage
Refrigerate for up to 4 days in a covered container.
Freezing
Freeze in airtight portions for up to 3 months. Thaw in the refrigerator and reheat gently.