Roasted Winter Squash Soup Recipe

Name: Roasted Winter Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs winter squash; 2 tablespoons olive oil, divided; 1 onion, large, finely chopped; 3 carrots, finely chopped; 4 garlic cloves, sliced; 1 tablespoon fresh thyme; ½ teaspoon ground ginger; 1 tablespoon kosher salt; ½ teaspoon cayenne pepper; ½ cup dry sherry; 8 cups chicken broth; 14 ounces evaporated milk; ½ teaspoon black pepper, freshly ground, fine, to taste; ⅛ teaspoon nutmeg, freshly grated

Servings: persons

3 lbs winter squash
2 tablespoons olive oil, divided
1 onion, large, finely chopped
3 carrots, finely chopped
4 garlic cloves, sliced
1 tablespoon fresh thyme
½ teaspoon ground ginger
1 tablespoon kosher salt
½ teaspoon cayenne pepper
½ cup dry sherry
8 cups chicken broth
14 ounces evaporated milk
½ teaspoon black pepper, freshly ground, fine, to taste
⅛ teaspoon nutmeg, freshly grated

1
Preheat oven to 400 degrees F. Cut squash into quarters, remove seeds & loose membranes.
2
Rub cut surfaces with 1 tablespoon of the olive oil.
3
Roast squash for 40 minutes on flat sheet.
4
Test for doneness by seeing if a fork easily penetrates flesh.
5
When soft, cool to workable/room temperature.
6
While squash is roasting, prepare the onions, carrots & garlic.
7
Saute the onion & carrot in a large soup pot until the onion is translucent & slightly caramelized, about 15 minutes on low heat.
8
Add garlic and saute another 10 minutes, taking care not to brown the garlic.
9
Add the seasonings (thyme, ginger, cayenne, salt) & cook an additional minute.
10
Take off heat until the squash is cool enough to peel.
11
Peel & coarsely chop the roasted squash.
12
Add the squash to the soup pot.
13
Saute the squash 5 minutes over medium heat - taking care not to brown the garlic.
14
When the squash is hot & maybe beginning to stick a bit, add the sherry.
15
Stir well, then add the chicken broth.
16
Let simmer with frequent stirring about 20 minutes or until thick.
17
Finish soup by adding 12 ounces (1 can) evaporated milk (NOT condensed!).
18
Add finely freshly ground black pepper & fresh grated nutmeg to pot & stir to mix just before serving.
19
Adjust salt & serve.

1113

kcal

Calories

Fat

Carbs

159

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 lbs winter squash, 2 tablespoons olive oil, divided, 1 onion, large, finely chopped, 3 carrots, finely chopped, and more.

Yes, Roasted Winter Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Winter Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions