Roasted Winter Squash Soup

I Want In!

Squash is in season which means I can make one of my childhood favorite holiday dishes: Winter Squash Soup.  For as long as I can remember, my mom made this soup during the holidays and sometimes after the new year (if I bugged her enough to do so).  The beauty of this family recipe is that the basic ingredients stay the same but you are welcome to interchange what type of squash you want.  Personally, I have used the acorn variety for years which I will undoubtedly use again this year.  I will, however, make a batch of this deliciousness using butternut squash (my girlfriend’s favorite) as well.  Last night, I got the itch to have some of this great soup so I set off to make it.  I already had made a batch of stock a few days earlier, so I knew I was good to go.



Roasted Winter Squash Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 6
  • 2lbs winter squash (acorn, hubbard, butternut etc.) halved and seeded
  • 3 tbs unsalted pastured butter or ghee
  • 1 medium onion peeled and coarsely chopped
  • 1 tbs fresh sage chopped
  • pinch of ground allspice
  • 1 small gala apple or asian pear, peeled, cored, and diced
  • 6 cups chicken stock (see note)
  • freshly ground black pepper to taste
  • fresh lemon juice to taste
  • sea salt to taste
  • ¼ cup chopped walnuts toasted
Sage Butter
  1. Preheat oven to 375° F.
  2. Pour 2 cups chicken stock in a baking sheet and place squash face down on the sheet. The chicken stock in the pan will steam the squash while it's roasting and add a little more flavor.
  3. Place squash in oven and bake until tender, about 1 hour. Let cool slightly.
  4. While the squash is roasting, melt butter in medium saucepan over medium heat.
  5. Add onion, sage and allspice and reduce heat to low. Cover and cook until onions are tender, about 10 minutes.
  6. Stir in apple and remaining stock. Bring to a simmer and cook uncovered until apple is tender. About 15 minutes.
  7. Scoop out squash pulp and add to pan and simmer for about 5 minutes. Let soup cool slightly.
  8. Strain off all liquid and set aside for later use.
  9. Purée squash mixture in food processor or blender until smooth.
  10. Add purée back to pan and add liquid back into soup until desired consistency is reached.
  11. Add salt and pepper to taste. Garnish with toasted walnuts and sage butter
Sage Butter
  1. Melt butter in a small saucepan over medium heat until it browns stirring occasionally. About 10 min.
  2. Once butter is browned, stir in sage and remove from heat.
Like any soup, you're going to need to start with a good stock (broth). You can buy your chicken stock from the store, but it's always better to make your own from scratch. There are many health benefits to making your own stock. Diane Sanfilippo of Balanced Bites has a great post that covers many of these benefits including reducing cellulite. I found my method from the book 'Deep Nutrition: Why Your Genes Need Traditional Food' by Catherine and Luke Shanahan. Sean Croxton, of Underground Wellness, has a great post here on the proper method to make a good chicken stock. In his post, he includes a video of him talking to Catherine and Luke via video chat while making his stock.

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