Squash Soup

Anthony and I love soup, we eat it all year round, even on hot summer days. It's a great way to pack in a variety of vegetables with little dishes and without turning the oven on. In the fall/winter months, a favourite is Squash soup. Lately, I've been dissatisfied with the recipes/variations I've tried. Yesterday I really wanted a nice bowl of warm soup but I didn't want to spend a lot of time or ingredients making it just in case I decided to green bin it after a few bites. I thought of the simplest way possible and gave it a go. I'm happy to report it was as delicious as it was easy. 


  • 2 Squash's (I used two acorns) 
  • 1 tbsp olive oil
  • A dash of each; salt and pepper
  • 1 onion
  • 4 cloves of garlic
  • 4 cups of vegetable broth 


  1. Pre-heat oven to 425 degrees.
  2. Wash squash and cut into halves.
  3. Remove the seeds.
  4. Cut the onion into big chunks
  5. Remove 4 cloves of garlic from the papery skin.
  6. Rub olive oil inside the squash and sprinkle the salt and pepper.
  7. Place the squash on a lined baking sheet with 1 clove of garlic and a few onions under each, throw the rest of the onions on top. 
  8. Cook for 45 mins or until the squash is soft. 
  9. Let cool for about 20 mins then scrape the squash into a blender adding the garlic and the onions, blend until your desired consistency and transfer to a pot
  10. Heat the squash mixture for a few minutes on low and slowly whisk in 4 cups of vegetable broth. 

I didn't get a chance to take pictures of the roasted vegetables or the pureed stage.


Give it a try and let me know what you think! Try adding fresh nutmeg or roasting a few carrots as well. 

Have a great day!

- Megan xoxo