Roasted Squash and Pasta Soup

There’s something incredibly comforting about a warm bowl of Roasted Squash and Pasta Soup on a chilly fall evening. I remember the first time I made this dish, the aroma of roasting squash filling my kitchen, wrapping me in a cozy embrace. It felt like a hug in a bowl! As the seasons change and the leaves begin to fall, I find myself craving hearty soups that nourish both the body and soul. This recipe is not just a meal; it’s a celebration of autumn, bringing together the natural sweetness of roasted squash with pasta to create a truly satisfying dish. I love inviting friends over to share this delightful experience, serving it with crusty bread and a side salad, making for a perfect evening together.

What to Gather for Roasted Squash and Pasta Soup

This dish is all about harmony and balance. The ingredients in Roasted Squash and Pasta Soup work together beautifully, creating a rich and hearty flavor profile. The star, of course, is the squash, whose natural sweetness pairs perfectly with the savory vegetable broth. The addition of pasta makes it filling, while the fresh rosemary adds an aromatic touch that elevates the soup to new heights.

• 2 pounds of squash: Roasted to bring out its natural sweetness.
• 4 to 6 cups of vegetable broth: The base for a warm and comforting soup.
• 1 1/4 teaspoons of salt: To enhance all the flavors.
• 1 teaspoon of fresh rosemary: Chopped, adds a fragrant touch.
• 7 ounces of short pasta: Provides texture and heartiness.
• 1/8 teaspoon of ground pepper: A hint of spice to balance the sweetness of the squash.
• 3 tablespoons of extra virgin olive oil: For drizzling, adding richness and flavor.

The Process for Making Roasted Squash and Pasta Soup

Making Roasted Squash and Pasta Soup is a journey that starts with a few simple steps but ends in a bowl of warmth and satisfaction. Let’s dive into the process together, and I’ll guide you through each stage.

1. Preheat your oven to 400 degrees F. This is the first step to perfectly roasted squash. The high temperature will caramelize the natural sugars, enhancing the flavor.
2. On a lined baking tray, place the seeded and sliced squash with the skin on. Roasting takes about 45 minutes, but keep an eye on it. You want the squash to be tender and easily pierced with a fork. The aroma that fills your kitchen is absolutely delightful!
3. Once cooked, remove the squash from the oven and let it cool slightly. Then, scoop out the pulp into a bowl. You want it to be soft enough to mash easily.
4. In a medium pot over low to medium heat, combine the roasted squash, 4 cups of vegetable broth, and chopped rosemary. Bring this mixture to a gentle boil. The colors will be vibrant, and the smell will be incredible!
5. To achieve a creamy texture, use an immersion blender to puree the mixture. If you prefer a thinner consistency, feel free to add more vegetable broth until you reach your desired thickness.
6. In another medium pot, bring water to a boil over medium-high heat. Add 1 teaspoon of salt to the water. Now it’s time to cook the pasta. Check the package for cooking times, and cook the pasta for 1 minute less than directed to ensure it stays al dente.
7. Once cooked, drain the pasta and set it aside. You’ll be adding it to the soup shortly, and you want it to maintain its firm texture.
8. Finally, mix the cooked pasta into the soup along with the ground pepper. Give it a good stir to combine all the flavors.
9. To finish it off, drizzle with extra virgin olive oil before serving. It adds a lovely richness and ties all the components together beautifully. Serve hot, and enjoy!

Substitutions and Tips

While the Roasted Squash and Pasta Soup is fabulous as is, here are some tips to enhance your cooking experience.

• Storage: Store leftovers in airtight containers. It will keep well in the fridge for about 5 days.
• Freezing: Yes, you can freeze this soup! Just let it cool completely before transferring it to freezer-safe bags.
• Pairing: Serve with a side of crusty bread or a fresh green salad for a complete meal.
• Variations: Consider adding some greens like kale or spinach for added nutrition.
• Serving Size: This recipe yields about 6 servings, making it great for meal prep!

Best Served With

When it comes to serving the Roasted Squash and Pasta Soup, you have plenty of delicious options to consider. Here are some ideas to make your meal complete:

• Crusty Bread: A warm, crusty loaf of bread pairs perfectly with the soup, ideal for dipping and soaking up the flavors.
• Fresh Salad: A light salad with mixed greens, nuts, and a vinaigrette can balance the hearty nature of the soup.
• Seasonal Fruits: Serve slices of apple or pear on the side for a refreshing contrast.
• Cheese Platter: A selection of cheeses, such as goat cheese or sharp cheddar, can add a nice touch.
• Ideal Occasions: This soup is great for cozy dinners, casual gatherings, or even as a starter for a holiday meal.

FAQ

Conclusion

The Roasted Squash and Pasta Soup is a delightful way to embrace the flavors of fall. With its creamy texture and nourishing ingredients, it’s bound to become a favorite in your household. I encourage you to whip up a batch and share it with family and friends – it’s truly a recipe that brings people together!

Roasted Squash and Pasta Soup

The ultimate comfort food, Roasted Squash and Pasta Soup combines the sweetness of roasted squash with hearty pasta for a warm, satisfying dish. Perfect for chilly fall evenings, this easy weeknight dinner is both nutritious and delicious. Make it tonight for a cozy meal that will warm your heart!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Soups

Cuisine: American

Calories: 260

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds squash
• 4 to 6 cups vegetable broth
• 1 1/4 teaspoons salt
• 1 teaspoon rosemary needles fresh, coarsely chopped
• 7 ounces short pasta
• 1/8 teaspoon ground pepper
• 3 tablespoons extra virgin olive oil

Equipment

• Large Pot
• Blender
• Oven
• Chef's Knife
• Mixing Bowl

Method

 

1. Preheat your oven to 400 degrees F. This is the first step to perfectly roasted squash. The high temperature will caramelize the natural sugars, enhancing the flavor.
2. On a lined baking tray, place the seeded and sliced squash with the skin on. Roasting takes about 45 minutes, but keep an eye on it. You want the squash to be tender and easily pierced with a fork. The aroma that fills your kitchen is absolutely delightful!
3. Once cooked, remove the squash from the oven and let it cool slightly. Then, scoop out the pulp into a bowl. You want it to be soft enough to mash easily.
4. In a medium pot over low to medium heat, combine the roasted squash, 4 cups of vegetable broth, and chopped rosemary. Bring this mixture to a gentle boil. The colors will be vibrant, and the smell will be incredible!
5. To achieve a creamy texture, use an immersion blender to puree the mixture. If you prefer a thinner consistency, feel free to add more vegetable broth until you reach your desired thickness.
6. In another medium pot, bring water to a boil over medium-high heat. Add 1 teaspoon of salt to the water. Now it’s time to cook the pasta. Check the package for cooking times, and cook the pasta for 1 minute less than directed to ensure it stays al dente.
7. Once cooked, drain the pasta and set it aside. You’ll be adding it to the soup shortly, and you want it to maintain its firm texture.
8. Finally, mix the cooked pasta into the soup along with the ground pepper. Give it a good stir to combine all the flavors.
9. To finish it off, drizzle with extra virgin olive oil before serving. It adds a lovely richness and ties all the components together beautifully. Serve hot, and enjoy!

Notes

Incorporate leftovers into salads or grain bowls for an easy lunch. If you have any extra vegetable broth, use it in other recipes to enhance the flavor.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.