This silky smooth soup brings together the rich flavors of five different winter squashes for a naturally sweet, earthy base. Simmered with aromatic herbs, garlic, and onion, then blended with a splash of milk or non-dairy alternative, it’s a bowl of cozy that’s perfect for chilly days. Whether served as a starter or a main, this soup captures everything we love about winter cooking: simple, nourishing, and deeply satisfying.
Ingredients
- 1 Tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 sweet dumpling squash, halved and seeded
- 1 celebration squash, halved and seeded
- 1 delicata squash, halved and seeded
- 1 buttercup squash, halved and seeded
- 1 honeynut squash, halved and seeded
- 4 cups water or vegetable broth
- 1 cup milk (or non-dairy alternative)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp dried sage
- 1 tsp dried thyme
- ½ tsp rosemary (finely chopped or ground)
Instructions
- Roast the Squash. Preheat oven to 400°F (200°C).Place squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes, until the flesh is fork-tender.
- Sauté the Aromatics. In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until soft and fragrant, about 5 minutes.
- Blend the Soup. Scrape out the roasted squash flesh and add it to the pot. Pour in water or broth, then use an immersion blender to blend until smooth. Stir in milk, salt, pepper, sage, thyme, and finely chopped rosemary. Simmer on low heat for 5-10 minutes, adjusting seasoning as needed.
Enjoy!