Winter Squash Soup with Roasted Seeds
Posted in: Food Photos, Lunch Ideas, Soup/Stew Ideas, Vegetarian Ideas |
A few weeks ago, I went out to lunch with two of my old friends and colleagues. When I eat with them, they always take me to the coolest places I would never find on my own. This time it was Dogwood Gourmet., an awesome Baltimore catering company focusing on local farms and business for their menu items.
We all started our meal with an Autumn Squash soup and it was DELICIOUS! They garnished it with roasted pumpkin seeds and cabbage. Honestly, it was the best squash soup I’ve had.
This is my attempt to recreate it. I have to admit, it came out much better then I ever expected. 
The seeds add a great texture and the soup has that wonderful squash creamy texture without adding any extra cream. What a great way to start a meal.
- 1 small acorn squash
- 1 medium butternut squash (Need helping cutting? click here!)
- 1 medium red apple
- 2 cans or about 2 cups of your favorite vegetable OR chicken broth
- 1 tsp coriander seeds
- 1 tsp cumin powder
- 1/8 tsp ground black pepper
- ½ tsp ground ginger
- 1/8 tsp ground cloves
- ¼ tsp ground cinnamon
- 2 bay leaves
- Kosher salt
- Parsley for garnish
Preheat the oven to 350 degrees.
Cut both squashes in half scrapping out and saving the seeds.
Core the apple. Line a cookie sheet with aluminum foil and spray with non-stick cooking spray. Lay the squash flesh side down, place the apple and bake for 45 minutes to an hour.
While the squash is baking, clean the pulp from the seeds, rinse them and allow them to dry on a paper towel.
Remove the squash from the oven and let cool for a few minutes.
While the squash is cooling line another cookie sheet with aluminum, foil and spray with non-stick cooking spray. Lay the seeds out and sprinkle with kosher salt. Bake for about 10-15 minutes until toasted.
While the seeds are toasting, add the squash, spices and broth to the blender. You are going to have to do about 3 ‘batches’ as it’s a lot of soup.
Start with the spices, half the acorn and butternut squash , keep adding broth until well blended and spices are all grinded. Then pour about half out into a pot over low heat, add more squash and blend with additional broth. Keep repeating this process until you are out of squash and both. When finished, mix well in the pot.
Continue to simmer until ready to serve
Place two ladlefuls, about 1 cup in a bowl and sprinkle with about 1 tbsp of the toasted seeds and a pinch of dried parsley.
| Servings | Amount per Serving | Calories | Fat | Fiber | WWPs |
|---|---|---|---|---|---|
| 7-8 | ~1cup | 150 | 0 | 9g | 2 |
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i’ve never had a squash dish that i didn’t like, but most soups tend to be so heavy from the blasted cream.
this soup sounds like a perfect alternative, and i can’t wait to try it!
isn’t squash the most photogenic vegetable ever? i love your pictures!
It is! That’s why I went a little photo crazy!! LOL
Oh, Wow!!!
It’s all about the color…..Looks really good!!
That looks so good! I always shy away from pureed soups but I think I might try this one.
I’ve always wondered if you could roast the squash seeds. Not sure about the soup because it sounds a bit sweet and I’m still a bit weird about sweet things that aren’t dessert but it does look really good though!
Actually not sweet, just a tad but those spices are just, well, YUM! It’s all I can say! LOL
Ronnie two questions. Could you taste the flavor of the apple?
Also, what do you recommend serving with this meal? What did you eat? thanks and it looks great!
sorry, one other question but when you create soup/stew recipes, how do you measure how many cups are in the final product?
Why do you recommend pureeing soup in a a blender without the blender lid on?
Ronnie, between you and Kath I decided I have to try a butternut squash soup. I like your idea of adding apple. I saw an barefoot show where she added apple juice. Do you think that would add flavor or just get lost in the soup and only add unneeded calories?
Also, I have seen a lot of butternut squash, pumpkin type soups with cream in their recipes. Do you think that with the thick puree type veggies that is unnecessary? Thanks……and love the videos with your toddler!
Katherine - I do think the cream is unnecessary, but that’s just me. I’m not a cream person.
As for your apple juice question, the soup that inspired me actually used apple cider I decided to use an apple, so yes I think the juice would work well, cider would probably be better.
Roni, I don’t know if you saw my question (number 8 and 9)
Sorry Robin I answered but they didn’t seem to go thru…
No the apple taste is barely noticeable, it just gave it a bit more, dimension, if that makes any sense. I made this for myself as the husband would NEVER eat it. So I ate it almost like an appetizer before dinner. I brought leftovers with work and have them with a sandwich. It’s just a nice way to start a winter meal.
As for the cups question. I have a ladle that is 1/2 cup, so when I transfer it to a storage container I just counted.
JoAnn - I’m sorry I thought I answered that already too. When I’m blending hot things I like to take the small top off the lid of the blender and use a towel. Hot liquids have the ability to explode so this is a precaution against that.
[...] like my Winter Squash Soup with Roasted Seeds, this dish was inspired by a soup I got for lunch a few weeks ago. Consequently I was with the same [...]
I was attempting to make this soup, but then after I finished baking my winter squash and apples.. they were perfectly good as they were! Looked fantastic baked that i never made it to liquefying it, Haha! Nonetheless, Thanks for the recipe!