Roasted Winter Squash Soup

I adore fall and love when squash and pumpkins are overflowing in bins in the grocery stores, the leaves start changing to reddish and yellow hues and our lovely California days have a cold crisp feeling when you wake up in the morning. Squash soup is a perfect end to those beautiful autumn days. Roasting the squash for this soup makes it so rich and flavorful, all you need is a little salt and olive oil~ it is simple and delicious.

Roasted Winter Squash Soup

1 butternut squash peeled and cubed (or around 3 cups cubed, if you buy it pre-cut)
1 acorn squash, cut into 6 wedges and baked
1 onion, cut into cubes
1-2 cups chicken broth
3 tablespoons olive oil
salt and pepper
roasted, salted pepitas (as an optional garnish)

Preheat oven to 425° F

Peel and cut the butternut squash, if using a whole one. I often use a package or two of the pre-peeled and cubed squash- so much easier than peeling those odd shaped butternut squashes! Cut the onion into cubes and toss with butternut squash on two baking sheets with 2 tablespoons oil and 3/4 teaspoon salt and a sprinkle of pepper.

Cut acorn squash in half and then each half into thirds. Drizzle with 1 tablespoon olive oil and 1/2 teaspoon salt and sprinkle of pepper over wedges and place on third baking sheet.
Bake all the squash for 35-40 minutes until tender and starting to brown on the edges.

Place soup pot on stove and add 1 cup of chicken stock. Add roasted butternut squash and onions. Scoop baked acorn squash out of skins and add to soup pot. Simmer for 15 minutes until the flavors have melded and it is heated through. Use an immersion blender to coarsely puree the soup.   Add more chicken stock if you would like a thinner soup. Add roasted, salted pepitas on top. Enjoy!