Fall Squash Soup

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Fall Squash Soup

Makes 3 Quarts
Course Soup
Cuisine American


  • 1 Butternut Squash Peeled + cut into large dice
  • 3 Stalk Celery large dice
  • 1 Spanish onion large dice
  • 3 Clove garlic left whole
  • 1 Sweet Potato peeled cut into large ice
  • 1 +1/2 cups Yukon Gold Potatoes peeled and cut into large dice
  • 1 Jalapeño pepper left whole
  • 2 TBLS olive oil
  • S + P
  • 2 Qt Chicken or Veggie Stock
  • 1 thumb fresh ginger finely grated
  • Juice + zest from 1/2 lemon


  • Preheat oven 375°
  • Take first 7 ingredients and toss with olive oil, salt and pepper. Spread onto an oven safe tray and roast for about 90 minutes. Cool a little. Woking in batches blend the roasted veggies along with the chicken stock. You may use a little more or a little less stock depending on your preference.Heat soup up and add the juice from the ginger ( just squeeze tightly in your hand) and the juice and zest of lemon. Season with salt and pepper.
  • To be fancy serve in a slightly hollowed out roasted acorn squash.