Carrie Goes Undercover with Roasted Squash Soup

Roasted Squash Soup

I’m not gonna lie. Squash tends to be “chick food” in our house along with her sisters risotto, quiche, and salads containing nuts, avocados and crumbled Gorgonzola.

The green stuff…broccoli, spinach, Brussels sprouts…I can get the male members of this family to eat but, unless it’s in a pumpkin pie, they turn their noses up to the orange winter staple.

And believe me, I have tried.

I’ve roasted it. I’ve put it in pasta with broccoli rabe, pancetta, and pepitas. I’ve put it in a soup with apples, in a spicy soup with cayenne pepper, and in a minestrone soup.

I have stopped short of topping it with loads of butter, brown sugar and marshmallows because at that point, I think, let’s just make s’mores.

Recently I came across a recipe for Roasted Squash Soup that Kari Anderton, who runs Kari’s Kitchen here in Portland, made during one of her lively cooking classes. She served it in mini-pumpkins and I remember loving it…as well as the hot spiked drink she handed us as we entered her warm house for the class. Each spoonful of soup was like lowering myself into a comfy chair and curling up with a book and a cup of tea.

Because of the fond memories, I decided to give it whirl with my family…the soup, not the spiked drink, people.

My daughter grabbed a bowl, filled it up, and promptly devoured it like it was ice cream. The Rooster filled up a bowl, covered the top with pancetta bits, and like a good boy, dutifully ate his dinner. The boys stabbed at it with their spoons like it was porridge and had apple slices and bread for dinner that night. I went back for seconds and ate it every day for lunch that week relishing each delicious bite.

It's what is in the chairs.

One of my favorite people to cook for is my father. He loves food. Not in an unhealthy, must consume bag after bag of potato chips, kind of way but in a way that shows appreciation for how delicious something is and how much it means to him that someone made it for him. If he loves your meal, he will let you know and you will be filled with warm feelings from head to toe. He’ll also let you know if he doesn’t like it or if it needs more salt…so there’s that.

My parents came over for soup and pumpkin carving a couple Sundays ago. I decided to do a secret little test on them. Who would eat the squash soup? I made another pot of the Roasted Squash Soup, set it next to a pot of my Ham and White Bean soup and let the experiment play out.

All three of my males ate the Ham and Bean soup.

My Mom and my daughter had a bowl of each kind.

I ate the squash soup.

I had a tough time figuring out just what my Dad ate.

I mentioned to my Mom that squash soup tends to be “chick food” around here and since we had a bit leftover, she was welcome to take some home with her.

At that point, my Dad piped up proudly, “I mixed the squash soup together with the ham and bean soup. It was wonderful!”

“Huh,” I replied. “Interesting.”

So, there you have it folks. The tale of the squash soup as it unfolded in the Minns’ household one stormy Sunday afternoon.

I highly recommend this comforting Roasted Squash Soup. It would be perfect for a book club dinner, wine night with the gals, or a girls’ weekend away served with the aforementioned salad containing nuts, avocados, and crumbled Gorgonzola.

Curious if any of you have any squash recipes that are received with open arms by the male members of your world. Do tell.

Roasted Squash Soup, Take 2

 

Roasted Squash Soup
5.0 from 1 reviews
Print
Course: dinner
Cuisine: soup
Author:
Prep time:
Cook time:
Total time:
Serves: 8-10
This velvety soup is perfect for Meatless Monday, for a night with the gals, or served to the male members of your life with pancetta bits sprinkled on top. Careful not to slice your hand when you are quartering your squash. I use a large, very sharp knife and cut through the squash using a see-saw motion.
Ingredients
  • 1 acorn squash
  • 1 butternut squash
  • 1 tbsp olive oil
  • salt and pepper
  • 2 tbsp olive oil
  • 1 med yellow onion, peeled and diced, approx 1 cup
  • 1 carrot, peeled and diced
  • 1 stock of celery, diced
  • 2 quarts chicken broth (or vegetable broth)
  • ½ c white wine (optional)
  • 1 tsp allspice
  • 1 tsp dried sage or 1 tbsp fresh chopped sage
  • Salt and pepper, to taste
  • ½ cup half-and-half
  • ⅓ lb of diced pancetta + 1 tsp olive oil (optional)
Instructions
  1. Preheat your oven to 425 degrees.
  2. Carefully slice your squash into quarters. Scoop out the seeds and gooey strings.
  3. Brush meaty parts with olive oil. Sprinkle with salt and pepper. Place on a roasting pan and roast for 45 minutes or until squash is easily pricked with a fork.
  4. Set aside to cool a bit. Remove flesh from skin, once cool enough to handle.
  5. While squash is roasting, prepare your other vegetables.
  6. In a large soup pot, saute your onion, carrot and celery in 2 tbsp olive oil over medium heat until the veggies begin to soften about 8-10 minutes.
  7. Add in your squash, broth, wine, allspice, sage, salt and pepper. Whisk to combine. Bring to a boil and then, reduce heat and let simmer for 20 minutes.
  8. While soup is simmering, brown your pancetta in a teaspoon of olive oil for about 5-6 minutes. Drain on a paper towel and set aside.
  9. When simmering is finished, remove soup from heat.
  10. Using an immersion blender (my preferred method) or a blender, puree soup until smooth.
  11. Whisk in your half-and-half.
  12. Scoop the velvety concoction into shallow soup bowls. Top with sprinkles of pancetta and a sage leaf for added loveliness. Enjoy.

 

And finally, the winner of the Harry and David Applegate Gift Basket is…

….Lisa Galeski. Congratulations, Lisa! I’ll shoot you an email to chat further.

Comments

  1. Kristy Gebhard says:

    Carrie, I am making this tonight!
    Thank you for the recipe, and the lovely photos.

  2. I’m making it, but I think we’ll have the same male/female split in this house, and there’s only one of me. Well, at least I’ll have a yummy dinner! :-)

  3. Betty Cook says:

    I LOVED your squash soup and even had 2 bowls of it. I think the guys are really missing out. In my opinion, it was far better than the bean soup.

  4. Your Dad’s makes me laugh!
    I do have a simple butternut squash soup I have been making for a while that everyone eats at my house, but it is considered an appetizer … they need ‘real’ food for dinner. Here it is …
    1. Peel your butternut squash, cut down the middle and scrap out the seeds. Then chop into ~ 1/2 pieces (some stores carry butter squash already done to this point)
    2. Brown squash with some olive oil until golden brown on several sides … this gives the soup a sweeter-yummier flavor
    3. Add water until squash is covered and powdered chicken stock OR liquid chicken stock and no water.
    4. Let cook in gentle boil until squash can be easily crushed with wooden spoon (about 10 mins), then turn heat off and blend with a hand-held blender inside the pot until it’s all smooth! If it’s too thick add water. Top with parmesan cheese.

    This is simple and quick and can be cooking on the back-burner while your ‘real’ food is cooking.

    Can’t wait to try your squash soup!

    • Maria, maybe that’s the problem…. I’ve been trying to pass the squash dish/soup off as the main course. Maybe I need to simply have it as an app. Thanks for your recipe. Can’t wait to try it, my friend!

  5. Carrie,
    I really enjoy your blog & recipes.
    My husband must be an outlier when it comes to squash soup. He LOVES it. We experiment with soups all winter, and this is always a must make at some point during the cold weather. I too, love Kari’s Kitchen, and I recall a wonderful Smoked Salmon Chowder we made in her kitchen – it also was a big hit with my husband. (our boys and soup? Not so much!) Thank you for sharing!

  6. It took me years to get my husband to willingly eat…and enjoy…. soup for dinner. Thinking back, many of those early soups were squash or potato based and usually thick, creamy, and perfect for bread dunking (imho). He would eat it of course, but let me know something else would have been preferred. Lately he has been enjoying soup more and I believe the difference is the consistency and base. I’ve been tending towards bone broth based simple soups with either some egg stirred in or a maybe a handful of greens. He likes these much better and they are decidedly less “girly”. With respect to the squash, he will happily eat it roasted with other vegetables in a quinoa salad and loves it in homemade butternut squash ravioli with a brown butter sage sauce.

    • Rebecca, I love your idea of the butternut squash ravioli. I may try that next. Clearly, I need to move in a different direction from the thick squash type soups. Thanks for the inspiration!

  7. How funny – I love that your dad mixed the two soups together! In our household, squash soup is welcomed with open arms by male and female family members alike. In fact, my father-in-law is an admitted “fool for butternut squash soup”.

    • Dara, I clearly need to come on over to your site and try your squash soup recipes. Maybe it’s not the squash’s fault but it’s more of an “operator error” issue. Speaking of your soups, I just remembered how I wanted to try your chicken and butternut squash stew. That’s going on my meal plan for this week!!

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