Roasted Squash Soup - Same base, 3 versions

(Use This for Multiple Soup Versions)

Prep Time: 15 minutes
Cook Time: 35–45 minutes
Total Time: 50–60 minutes
Serving Size: 1 cup (Makes about 6–8 servings)
Calories & Macros per Serving: Varies based on vegetables, broth, and add-ins

Ingredients

• 1 large butternut squash (or 2 small)
• 1 large onion
• 4 garlic cloves
• 1 tablespoon fresh ginger, grated (optional)
• 1 teaspoon turmeric (optional)
• 2–3 tablespoons olive oil
• 1½–2 teaspoons salt (to start)
• ½ teaspoon black pepper
• 2–4 cups broth or water (for blending)

Optional Spices (choose what you like):
• ½ teaspoon cinnamon
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon curry powder
• Pinch of chili flakes

Optional Vegetable Add-Ins (roast with the squash):

• Sweet potatoes

• Carrots

• Parsnips

Squash Options: Any variety works well, including butternut, acorn, delicata, or kabocha.

Instructions

1. Preheat the oven to 425°F.

2. Cut the squash in half lengthwise and scoop out the seeds with a spoon.

3. Quarter the onion and peel the garlic cloves.

4. Place the squash (cut-side up), onion, and garlic on a large sheet pan.

5. Drizzle with olive oil and season with salt and pepper.

6. Sprinkle on any optional spices you want to use.

7. Roast for 35–45 minutes, until everything is very soft and easily pierced with a fork.

8. Scoop the roasted squash flesh into a blender. Add the onion and garlic.

9. Add just enough broth or water to blend smoothly (start with 2 cups).

10. Blend until silky smooth.

11. Taste and adjust salt and seasoning.

This is now your Base Soup.
Split it into two pots if you’re making the kale version below.

Squash + Kale Soup (Second Pot)

Ingredients

• Half of the roasted squash purée
• 2–3 cups chopped kale (stems removed)

Instructions

1. Pour half of the base soup into a pot.

2. Bring to a gentle simmer over medium-low heat.

3. Add the chopped kale.

4. Simmer 5–7 minutes only, just until the kale is tender and bright green.

5. Taste and adjust salt.

Optional upgrade: add a splash of cream or coconut milk for richness.

Tips

• You can strain the soup through a fine mesh strainer for an extra-smooth, silky texture (optional).
• If the soup is too thick, add more broth or water a little at a time.
• If it’s too thin, simmer uncovered to reduce.
• This soup freezes very well — let it cool fully before freezing in airtight containers.

Protein Boost Options (Optional):
• Use bone broth instead of water.
• Add cottage cheese to the blender for extra protein and creaminess.