Spicy Squash & Root Vegetable Soup
It’s no secret that I love fall. It is absolutely my favorite season and has been since childhood. Something about the weather cooling, the leaves changing, and switching from shorts to jean and boots just makes me happy.
Not to mention the food is pretty darn good! As spring and summer I have been storing up soup recipes, anxiously waiting to try them out but waiting until I could turn of the air conditioning.
Well that day has finally come and we are all in to soup mode at our house. In fast I literally ate a bowl of soup just before writing this post (to be shared another time).
I know that people tend to have strong feelings about the flavors of fall, with pumpkin and apple cider appearing in cafes and Trader Joes in August and September. I’ve seen people argue over their love for pumpkin vs. apple, and to be honest I’m a fan of it all. Give me all the pumpkin, all the apple, all the cider (and hard cider please!), all the squash, I’ll take it all happily.
This recipe uses acorn squash, one of my favorites. Growing up my mom would cut them in half and roast them filled with butter and brown sugar, it was like eating dessert for dinner and I’ve been smitten ever since. I decided to forgo the butter and sugar this time and throw in some carrots, sweet potato and onion.
Not only is this soup spicy, creamy, and surprisingly vegan, it’s also super easy! Throw the vegetables on a baking sheet until tender and delicious. Then throw them into a big pot with the onion, garlic, fresh rosemary, and a couple of other things and less than 30 minutes later you have soup.
I like to roast the vegetables over the weekend and keep them in the fridge until I’m ready to make the soup so that I can enjoy it hot and fresh.
We loved this with the rosemary focaccia from Carolina Artisan Bread. It doesn’t get much closer to comfort from a bowl of soup than this!
Note: This post isn’t sponsored, I just really like to support local vendors and really really like bread.
- 1 large or two small acorn squash, cut into 8 pieces
- 2 medium sweet potatoes, cut into 1" pieces
- 4 orange, yellow or white carrots, cut into 1" pieces
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 T extra virgin olive oil
- 1 c unsweetened almond milk
- 1 c water
- 1 large sprig fresh rosemary (sub 1 t dried rosemary)
- 1 t sea salt
- ½ t black pepper
- ½ t red pepper flakes (more or less to taste)
- Preheat oven to 425 degrees. Spread the squash, sweet potatoes and carrots evenly on a baking sheet and roast until soft and slightly browned, about 35 minutes.
- Remove the vegetables and allow to cool or store until you are ready to make the soup.
- To prepare the soup, remove the skin from the squash and chop into 1" pieces.
- Heat the olive oil on medium heat in a medium to large soup pot. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about one minute.
- Add the vegetables to the pot and mix until well incorporated with the garlic and onion.
- Add the almond milk, water, rosemary (the whole sprig), sea salt, black pepper, and red pepper flakes. Stir well.
- Bring the soup to a boil then reduce to simmer for 15 to 20 minutes until the liquid has reduced by half.
- Remove the rosemary sprig, pulling off the needles to leave in the soup.
- Puree the soup with an immersion blender or allow to cool slightly before pureeing in batches in the blender.
- Serve with extra rosemary and some bread for dipping.
Yes. So much yes.