Recipes // Soups // Five Spice Roasted Winter Squash Soup

Five Spice Roasted Winter Squash Soup

Servings: 4
  • 4 cups peeled cubed winter squash
  • 1 medium red onion, halved then quartered
  • 2 tablespoons olive oil
  • Sea salt
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ¼ teaspoon cinnamon
  • ¼ teaspoon allspice
  • Dash cayenne pepper
  • 1 medium yukon gold potato, peeled and cubed
  • 6 cups chicken or vegetable stock
  • 1 tablespoon sherry or red wine vinegar
  • ¼ cup pepitas
  • greek yogurt for garnish (optional)
  1.  Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl toss together the squash, onion, olive oil, ½ teaspoon sea salt, turmeric, cumin, paprika, cinnamon, allspice, and cayenne until well distributed. Transfer the squash mixture to the baking sheet and arrange in an even layer. Roast in the oven for 30 to 45 minutes, until the squash is tender and caramelized.
  3. Meanwhile, in a large stock pot, bring the potatoes and stock to a gentle simmer over medium heat. Simmer partially covered until the potatoes are tender, about 20 minutes. When the vegetables are finished roasting, add them to the stock along with the vinegar.
  4. Puree the soup using an immersion blender (or a regular blender). Taste for seasoning and add more salt as necessary. Ladle into bowls and garnish with a dollop of Greek yogurt (if using), a drizzle of olive oil, and the pepitas.
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