Ahhh Fall…..how I love thee, let me count the ways! Looking at my Instagram the last few weeks I know I am not alone in this feeling. Fall just brings on such a cozy feeling and makes me want to fill my days with blankets, candles and steamy warm soups. Every since the temperature dropped in the slightest my fall vibes have been strong!
I have been craving soups daily and any time I enter a restaurant my eyes scan to the soup of the day selection. After eating a few sub par soups I knew I needed to correct situation. Enter this roasted garlic squash soup! It involves a mix of delicious roasted vegetables simmering together to make one amazing soup that I could eat for days.
PREP AHEAD
The best thing about this soup is the roasting can be done the night before and you can also prep your veggies/potatoes ahead of time. Therefore on the day of, you just need 30 ish minutes to get this whole dish together! Also I recommend making the soup a day ahead because you just can’t beat the extra flavouring that comes in when it sits overnight.
I hope this dish has inspired you to make your own fall squash soup and get cozy!
What is your favourite fall soup to make? Comment below!
Make sure to tag #jmsentertaining if you make your own roasted soup!
ROASTED GARLIC SQUASH SOUP
A perfect blend of fall cozy in a bowl!
Ingredients
- 1 tbsp Grapeseed Oil
- 1 large Onion (diced)
- 2 stalks Celery (diced)
- 2 med Carrots (diced)
- 4 med Potatoes (cut into cubes)
- 2 cubes Bullion
- 1 large Butternut Squash (about 8 cups when chopped into cubes)
- 1 med/lrg Acorn Squash
- 1 lrg bulb Garlic
- 10 cups Water
- 1 tsp Salt
- 1/2 tsp Pepper
Instructions
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Peel the butternut squash, scoop out the seeds and cut into small cube pieces. Coat with oil, salt and pepper and spread evenly on a pan lined with parchment paper.
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Peel the acorn squash, scoop out the seeds and cut into strips/U shaped pieces. Coat with oil, salt and pepper and spread evenly on a pan lined with parchment paper.
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Cut the top of the garlic off and place on one of the baking trays. Coat in oil and salt.
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Roast the two trays for 45 mins at 400 F. Remove the garlic after 20-25 mins and flip squash pieces inside at that point for even baking. (All roasting can be done night before).
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To a hot pot, add in 1 tbsp grape seed oil and the diced onion. Cook on med/high heat for 5-7 minutes letting the onions brown and caramelize (crispy edges ok) without burning. Add water as needed to deglaze the pan (may need to do 2-3 times). This process helps with the flavouring of the soup and should not be missed!
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Add in 5 cups of water, 2 bullion cubes, carrots, celery and potatoes. Bring to a boil and simmer for 15 mins.
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Add in roasted butternut squash, acorn squash, roasted garlic (removed from bulb) and another 5 cups of water.
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Bring to a boil and simmer for 15 mins.
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Add in salt, pepper and blend soup together.
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Enjoy!
