Soups

Roasted Squash, Sweet Potato & Garlic Soup

12 Comments 12 October 2011

I bought a little cookbook at TJ Maxx last year for $1.99. The title is Pumpkins & Squashes by Anne Sheasby. It’s by a publisher named Parragon, which is in the UK. I gave a quick glance-through at the time and decided that at a buck ninety-nine, surely we’d make and enjoy something from it.

This soup is the first recipe I’ve tried from it. I admit I was a skeptic. I’d never had acorn squash, and I wasn’t too sure how I’d like the pureed texture. Even though it looked simple enough to make, any cooking takes at least a little time and we want to feel any time we spend doing so has been adequately rewarded.

I felt rewarded with this soup. In fact, I’m eating it while typing this post.

This soup is wonderful. Amazing. Worth every minute it took in actively making it. I now want to hoard it away and defend it against interlopers. Except for you, of course.

Roasted Squash, Sweet Potato & Garlic Soup 18

I think I remembered to put everything in this initial “ingredients” shot for once. Hoozah!

Probably the best thing about this recipe is its short list of ingredients. Makes it a little more approachable for me. Surely I’m not the only one who’s loved the look of a final recipe pic, but balked when seeing a huge, long list of ingredients. Well, this one is short and sweet, if a little longer on time.

Roasted Squash, Sweet Potato & Garlic Soup 16

The veggies are laid out on a baking sheet, the larger ones cut in half to allow them to roast mo bettah. The original recipe didn’t call for it, but I wrapped the garlic in foil, and I went ahead and did a whole head of garlic as opposed to the original 5-6 cloves. I have no regrets about this. It’s garlic. Garlic is full of win. 5 – 6 cloves? Who were they kidding? Hahaha!

Roasted Squash, Sweet Potato & Garlic Soup 15

The veggies are roasted for 40 minutes and in that time your nose will convey to your stomach that something intensely wonderful is going on somewhere in its vicinity. Your stomach will tell you to give that something wonderful to it. As in right then. Be strong, though, because there’s a little ways to go yet.

Roasted Squash, Sweet Potato & Garlic Soup 19

The veggies get dumped in a nice, big soup pot with some chicken stock. Kersplash! They then cook down for about thirty minutes, and as one can see, they continue to soften and thicken a  little. After the soup cools, it’s all blended to produce that pureed texture I wasn’t initially sure about.

I admit it took me a couple of mouthfuls to get used to it, but the flavor was so tongue-pleasing-good that it didn’t take long at all for me to put away a bowl of this stuff. I’m a skeptic no more!

Hubby is another story. While he assured me later that day that he liked it, he also felt like it could use something more. I think he’s just used to a more traditional soup that has lots of…things in it. Things that have shape and differing tastes, not all one melded blend.

Roasted Squash, Sweet Potato & Garlic Soup 2

Me, though? I’m happy. Soooooo happy to have tried this soup. It’s just slightly sweet, very slightly so, from the squash and sweet potato, but the shallots and garlic counter that perfectly with their savoriness. The texture is so smooth – almost too smooth because it makes it so much quicker to eat. Before I knew it, the stuff was gone!

Hope you enjoy it as well!

Roasted Squash, Sweet Potato & Garlic Soup

Adapted from Pumpkins & Squashes by Anne Sheasby

Prep Time: 20 minutes    Cook time: 1 hour 20 minutes plus cooling time    Level: Easy    Serves: 4-6

  • 1 sweet potato, about 12 ounces
  • 1 acorn squash (I used a golden acorn squash)
  • 4 shallots, peeled
  • 2 tablespoons olive oil
  • 1 whole head of garlic
  • 3 3/4 cup low-sodium, MSG-free chicken stock
  • 1/2 cup light cream (I used half & half)
  • salt and pepper, to taste
  • chives for garnishing

Preheat oven to 375 degrees.

Cut the sweet potato, squash, and shallots in half lengthwise, through the stem to the end. Scoop seeds from the squash. Brush cut sides with oil.

Put the vegetables, cut-side down, in a shallow roasting pan or on a rimmed cookie sheet. Wrap the garlic cloves, sprinkled with a little olive oil, in aluminum foil and place on pan. Roast in preheated oven for about 40 minutes, until tender and light brown.

When cool (I let them rest for about an hour), scoop the flesh from the potato and squash halves, and put in a soup pot with the shallots. Remove the garlic from their peels and add to the pot. Add the chicken stock and a pinch of salt. Bring just to a boil, reduce the heat, and simmer, partially covered, for about 30 minutes. Stir occasionally until the vegetables are very tender.

Let the soup cool slightly (I did so for 30 minutes), then do one of three options: 1. Transfer the solids and a little of the liquid to a food processor and blend till smooth. 2. Transfer the solids and some of the liquid to a blender and process till smooth. 3. Using an immersion hand blender (method I used), submerge the blender in the soup pot and move around the solids and liquid till it’s all blended and smooth. Whichever method you use, be sure to check that you’ve gotten all the lumps of potato and squash pureed.

Put the blended part of the soup back (with the remaining liquid if there is any) in the soup pot and stir in the cream. Season to taste with salt and pepper and simmer for 5-10 minutes, until heated through. (Be careful to watch it at this point or put the lid back on partially as the soup may bubble up and spatter since it will be very thick.) Ladle into bowls and garnish with snipped chives and fresh cracked pepper.

Notes:

When I went to scoop out the cooled potato halves, they ended up not being as tender as I thought they’d be, but the rest of the veggies definitely were. I just cut out the harder parts and added them in with everything else. Cooking them down in the soup sufficed for getting them to a more tender state.

There’s not much else to say other than time-wise, this one takes a little longer because of the roasting and then the cooling down the ingredients and soup need at certain points. DO let the soup cool a little before pureeing it, though. Hot liquids do not do well when blended and will likely try to overflow/splatter and might scald you. It’s best to be patient and let it all cool. I had the unlucky lesson of this happening to me – a hot mixture put in the food processor. Wish Bobby Flay had relayed that info in his recipe!

When hubby and I were discussing what he thought might need to be added to this, I proposed that maybe some additional shallots, caramelized and added to the top of the soup as another garnish might be nice. I don’t think I’d want to add anything more substantial than that, though.

Author

- who has written 346 posts on Full Fork Ahead.

Wife, mom, indulgent reader and book blogger, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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Your Comments

12 Comments so far

  1. compostingathome says:

    Great job on the pictures!

  2. christine says:

    I make squash soup often in the winter. Starting this time of the year, we get at least one winter squash in every share of the organic co-op to which I belong, and soup is a great way to use it all up! So delicious, too. And healthy. You can practically SEE all the Vitamin A! 😉

  3. Anna says:

    When I prepare Pumpkin or Squash soup for my kids, I thought I was giving them loads of Vitamin A. I was right! I did not know however, I was also giving them a whole lot of Potassium to go with the Beta Carotene. Great! All the more that I love the Healthy Squash and Pumpkin Family….This recipe? Bookmarked!!!

    • KMont says:

      I’m in awe of this part of your comment: “…for my kids…”

      Unfortunately we have such a picky eater. I bow to your mom abilities!

  4. Natasha A. says:

    What about adding some toasted squash seeds to the top of the soup? Would add some crunch.

    • KMont says:

      Excellent idea, Natasha! So much of Thanksgiving and Christmas cooking can definitely be interchangeable. Glad some of the ideas work for you. 🙂

    • KMont says:

      That sounds like a great idea. The added texture seems like it would be great with the more soft pureed texture of the soup.

  5. Jeannette says:

    I made this from a Soups Cookbook. I made my soup in 2 phases. I made this on a Sunday, so first thing on Sunday i roasted the veggies ran some errands and after they were cooled scooped the Acorn Squash & Sweet Potato, and unpeeled the garlic and shallots. I do agree that you should take time to cool the soup after it finishes so you can puree it. But i love how flavorful it is.


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