All Day (or not) Roasted Squash Soup

We’re in for a chilly (but dry!) week in the Pacific Northwest. This calls for dances to the sun gods and a big pot of soup that can be reheated for easy lunches and dinners. I recently experimented with a mix of squash and ended up with the creamiest soup I’ve ever made. I spent a rainy Tuesday ahead of the Thanksgiving holiday mixing work and kitchen tasks to prepare for company and a few days off. While I thoroughly enjoyed the drawn out process and the warmth it brought to my kitchen all day, I know not everyone wants to be tied to the stove any longer than necessary. I’ll share the full version, but this same recipe can be made in about an hour with pre-made or store bought stock. Once you’ve made the soup, you can store it in your fridge or freezer and pull out for meals. It’s an especially stress-free, yet tasty, way to host dinner company.   

All Morning Vegetable Stock*

Use a 4-8 Qt (or similar) stock pot. Fill a soup sock (one of my favorite kitchen tools) with assorted vegetable odds and ends like onion, whole garlic cloves, leek tops, herbs, celery, carrots… Fill the pot with water and bring to a boil. Simmer for 2+ hours.

*Or skip all of this and just buy some stock or broth at the store! You’ll need about 3 quarts.* 

Mid-Day Roasted Squash

1 Butternut squash

2 Delicata squashes

1-2 Hubbard squash (the secret ingredient)

Heat oven to 450 degrees. Halve squashes and spoon out seeds. Season with salt, pepper and oil and flip flesh side down onto a baking sheet covered with parchment paper (less mess). Roast for 40-45 minutes until skin is soft to a fork prick. Let cool.

Afternoon Soup

1 onion or 2 leeks

Fresh or dried thyme

1-2 celery stalks

1-2 carrots

3-4 garlic cloves

Butter or olive oil

Roasted squash (see above)

Vegetable stock (see above)

In a 4-5 Qt pot, sauté an onion or leek in butter or olive oil until soft, then add some fresh or dried thyme. Chop 1-2 celery stalks and 1-2 carrots and toss into the pot. Peel and mash several garlic cloves and add to the pot and stir. Scoop roasted squash flesh away from skins and add to pot, then fill the pot 3/4 full with vegetable stock. Bring to a boil and then simmer for 20-30 min. Use an immersion blender to puree soup. Add salt and cinnamon to taste.


Rebekah Papé is a writer, yoga teacher and Riveter member. She believes food is medicine for both the body and soul. She co-founded The Seattle Digest - an ongoing dialogue centered around the table and rooted in the notion that food and culture are pieces of a larger system, one in which the health of our community is tied to the way we treat our land, ourselves, and each other. Join them next week for Monday Meet and Eat at the Riveter.