Roasted Winter Squash Soup with Rosemary Croutons

Serves 4-6

(Makes about 6 ½ cups)

This savory and creamy soup is perfect for your next Fall dinner party or even for a simple weeknight meal. And the topping options are endless – we love it with rosemary croutons, but if you’re living that gluten-free lifestyle then opt for toasted pine nuts. This soup is also delicious accompanied by a grilled tomato and cheese sandwich or with some classic pesto stirred in, yum! 


For the Rosemary Croutons:
1 Tablespoon olive oil or ghee
1 teaspoon dried rosemary
4 slices bread, edges trimmed and cubed
pinch of salt

For the Soup:
2 medium-sized winter squash, cut in half and seeds removed (we used a combination of delicata and acorn)
2 tablespoons olive oil
½ teaspoon kosher salt
1 Tablespoon fresh thyme leaves
1 large onion, trimmed and cut into ½-inch half moon slices
1 Tablespoon ghee or olive oil
2 cloves of garlic, minced
1 (1-inch) piece of ginger, peeled and finely chopped
1 teaspoon ground cumin
1 teaspoon turmeric
½ teaspoon ground coriander
3 ½ - 4 cups chicken or vegetable stock


Make the Croutons:
Heat olive oil over medium heat in a sauté pan. Add the rosemary and cook until fragrant, about a minute. Add in the cubed bread, season with salt and cook for about 5 minutes until golden brown on each side. Remove from heat and set aside.

Make the Soup:
Preheat oven to 400ºF and line a sheet tray with aluminum foil (this makes clean up easier). Rub the squash halves with the 2 Tablespoons of olive oil and place them, skin side down, on the sheet tray. Sprinkle with salt and thyme leaves and roast for 25-35 minutes, or until the squash is easy to pierce with a fork. Remove from oven and allow squash to cool. 

While squash is cooling, heat 1 Tablespoon of ghee in a large heavy bottomed saucepan. Add the sliced onions and a pinch of salt to the pan, stir and then place a lid on the pan. Cook over medium heat for about 15 minutes, stirring occasionally, until onions are soft. Add the garlic, ginger, cumin, turmeric and coriander and cook for another 2-3 minutes. Pour in the chicken stock, bring to a boil, and then simmer for 5 minutes. Turn off burner and cover saucepan with a lid.

Remove the squash meat from the skin by scraping it out with a spoon and add to a blender or Vitamix (you should have 3 to 3 ½ cups of squash). To the blender, add in the sautéed onion-chicken stock mixture and blend until smooth. Taste and adjust seasoning with more salt if needed. Strain the soup through a fine mesh strainer, distribute among serving bowls and garnish with rosemary croutons. Serve immediately!