Roasted Squash Soup
This Roasted Squash Soup is thick, creamy and full of flavor! Literally fall in a bowl of delicious, cozy goodness. I like to garnish it with crispy bacon, pepitas and fried sage because why not?! You can use any kind of squash like. Butternut, acorn, carnival or delicata. Whatever combination you choose! if you love squash you have to try this soup!
15 minutes
1 hour and 15 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 521 |
| Fat: | 39 g |
| Carbohydrates: | 24 g |
| Protein: | 11 g |
| Cholesterol: | 29 g |
| Sodium: | 951 mg |
| Fiber: | 9 g |
| Sugars: | 1 g |
| Calculated for total recipe. | |
Serves: 6-8
Ingredients
- 2 whole2 whole2 whole Acorn Squash, cut in half & seeded, see note
- 1 whole1 whole1 whole Delicata Squash, cut in half & seeded
- 2 whole2 whole2 whole Carnival Squash, cut in half & seeded
- 0.25 cup0.25 cup0.25 cup Extra Virgin Olive Oil, or more if needed to drizzle over squash
- 8 pieces8 pieces8 pieces Bacon
- 1 cup1 cup1 cup Onion, minced
- 2 pieces2 pieces2 pieces Celery, diced
- 2 cloves2 cloves2 cloves Garlic, minced
- 8 whole8 whole8 whole Sage, leaves for garnish, optional
- 1 tsp1 tsp1 tsp dried Sage
- 2 tsp2 tsp2 tsp Salt, divided
- 1 tsp1 tsp1 tsp Black Pepper, divided
- 0.25 cup0.25 cup0.25 cup Raw Pepitas, for garnish
- 14.5 oz14.5 oz14.5 oz Coconut Milk
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 425° & line a pan with parchment paper
- Lay squash on pan & drizzle with oil
- Sprinkle with half of the salt & pepper
- Roast 45 minutes till tender & let cool & scoop out flesh into a bowl
- Meanwhile, cut bacon into 1" pieces & cook till crispy in a large pot, move to plate lined with paper towels
- Drain all but 2 tbsp of bacon fat & divide
- Fry sage leaves till crisp & move to a plate
- Add remaining tbsp of bacon fat to pan and cook onions & celery till translucent
- Add garlic, stirring one minute
- Add squash, stirring to combine
- Add spices
- Add coconut milk, stirring to combine
- Simmer 10 minutes
- Serve with garnish, bacon, sage & pepitas
- Enjoy this recipe by Penny's Primal!
Notes
any combination of squash can be used
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My Notes:
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