Roasted Squash and Winter Vegetable Soup

I love soup. It’s the one thing I don’t mind making, and it’s such a comfort food through the Autumn and Winter! Especially with some delicious chunky bread.

I’ve grown up with my Mom making homemade soup all the time, and it’s a tradition that I do now too. She has her own special recipes that are family favourites, and I love experimenting with my own made up recipes to find some new family favourites too 🙂  This was one of those experiments over Christmas.  And as we currently have icicles hanging on the tree outside – yes, ice in Florida! – I’m going to defrost some of the excess batches from the freezer and enjoy the warming goodness, while the palm trees face the sleet and cold beyond the window.

Ingredients:
1 large onion, diced (there are two in the picture, but I decided to only use one in the end)
2 small/medium sweet potatoes, peeled and cubed
1 butternut squash
1 acorn squash
5-6 carrots, peeled and chopped
2 cloves garlic, crushed
1 vegetable stock cube (plus boiling water to dissolve)
sour cream (optional)
grated cheese (optional)

1. Preheat oven to 400°F/200°C. Cut the acorn and butternut squashes in half, scoop out the seeds and place on a baking tray. Lightly drizzle with olive oil and a light sprinkle of salt. Roast in the oven, cut side up, for 45 minutes to an hour (until lightly browned). Set aside to cool.

2. In a large saucepan add a little oil and cook the onions until slightly softened, add the garlic. Stir and cook for 2-4 minutes until the garlic becomes fragrant.

3. Mix the vegetable stock cube with some boiling water to disolve, add to pan. Then add the sweet potatoes and carrots. Pour boiling water until just covering the vegetables, stir and simmer for about 25 minutes (until the sweet potatoes are softened), stirring occasionally.

4. Using a spoon, scoop out the acorn and butternut squash flesh, discarding the skin. Add the flesh to the saucepan and mix in well. Simmer for another 5 minutes.

5. Blend soup with a handheld blender, or regular blender (whichever you prefer!), and serve hot.  Top with sour cream and cheese if desired, and chunky bread.

6. Enjoy!

When the excess soup has cooled down, you can pour it into freezer containers to store for a later time. We always have 2 or 3 different kinds of homemade soup in the freezer – it’s so easy to defrost and reheat.

This will be my post for this week’s Hearth & Soul Blog Hop 🙂  Be sure to check out the other recipes on there this week and follow my blog for more tasty treats!

I’m also taking part in Foodie Friday this week for the first time 🙂

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4 thoughts on “Roasted Squash and Winter Vegetable Soup

  1. Adelina Priddis says:

    Mm, this sounds delicious! So perfect for a cold evening like we’re getting now.
    Ice cicles in Florida? I didn’t think that was possible!
    Thank you for sharing it on Foodie Friday

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