Squash Soup

Just a handful of ingredients and an hour of roasting make the most flavorful squash soup you can imagine.

Yield: 6 servings

Time: 1 hour 15 minutes


  • knife
  • sturdy spoon
  • shallow baking dish(es)
  • food processor
  • medium saucepan
  • wooden spoon


  • several ounces water
  • 2 pounds winter squash (such as butternut)
  • 1 head garlic, separated into individual, unpeeled cloves
  • 3-4 c vegetable stock or water
  • salt


Preheat oven to 350. Pour about half an inch of water in the baking dish.

Cut the unpeeled squash in half, scoop out and discard the seeds, and cut the squash into 2-inch chunks.

Arrange the pieces on the baking dish(es) in a single layer, flesh-side down. Sprinkle the unpeeled garlic alongside the squash.

Bake for an hour or so, until squash is soft. Let cool for a few minutes.

Transfer squash to food processor. Squeeze each clove of garlic into the food processor, and discard the skins. Process for a minute or two, until smooth.

Heat vegetable stock over medium heat, add puréed squash along with a bit of salt and bring to a simmer. Taste and add more stock/salt as need.

Serve hot, with croutons.


See my Roasted squash recipe for tips on cutting squash.


Abbreviations  |  Conversions  |  Cooking tips

Squash soup