I love roasted winter squash so much, it needed to be turned into a soup. This is a super easy way to enjoy some winter favorites: kabocha squash and butternut squash.
When I make soup, I like to make it in big batches so that it can go into a half-gallon mason jar in the fridge, and I can eat it throughout the week.
It’s been COLD this week: where your furnace is running non-stop, and your dog doesn’t even want to go outside. Meals that warm me from the inside are a necessity. Soup!
After cutting the squashes in half and roasting them, I packed the Vitamix with 5 cups of chopped roasted squash.
I have to admit that I took some right off the baking sheet and ate it after it came out of the oven. Mmm. Roasted squash.
Before you go crazy with toppings, the soup looks like this. A nice, creamy, but hearty soup.
My favorite toppings are cashew sour cream, raw pumpkin seeds, and a few dashes of pumpkin pie spice. It’s heaven.
Something about the warm sweet and earthy flavors from the winter squashes mixed with the tart, creamy cold from the cashew sour cream is just divine.
This is also one of my favorite soups to heat up in a mug. As a snack I’ll warm up a small batch of this soup (naked, no toppings) over the range, then I’ll pour it into my giant coffee mug and sip it while sitting at the computer.
Does anyone else drink soup in a mug? If you do, this is a good soup for mug-drinking.
- 1 kabocha squash, halved, skinned, and seeded
- 1 small butternut squash, cut, skinned, and seeded
- oil to coat squashes
- pinch of salt and pepper
- 4 cups vegetable broth
- ¼ cup soaked cashews, drained
- 2 cloves garlic
- salt to taste(depends on how salty your broth is)
- 1 teaspoon pumpkin pie spice (I use Trader Joe's)
- ½ teaspoon rosemary
- 2 tablespoons maple syrup
- cashew sour cream
- raw pumpkin seeds
- pumpkin pie spice
- First soak your cashews!
- Preheat oven to 400 degrees.
- Coat squash pieces with oil.
- Lightly oil baking sheet.
- Roast squash on baking sheet for about 45 minutes or until tender when poked with a fork.
- Remove squash from oven and let cool for a few minutes.
- Cut squash into a large dice.
- Fill Vitamix or high-speed blender with squash and rest of ingredients.
- Give it a whiz until everything is blended smooth.
- Pour into bowl, top with your favorite things, and enjoy.