Creamy Roasted Squash Soup

September 20, 2012

I can’t believe this is my very first post of what hopefully will be many more. I am in a place of so much excitement that bursts out of my chest (and is brought to you thanks to the art of writing). With a smile on my face, this reminds me that there is a time and place for everything. Like night and day, hot and cold, ups and downs seasons come and go and we need to embrace each stage trusting that we are where we are for a purpose.

If what I am saying sounds too poetic for you, let me tell you that once I thought that way too. There was a time in my life where I regretted some decisions that had led to a point and I could not look past the negatives things that this conveyed. During that time I was not able to grow or explore all the things I was capable of doing. It wasn’t till I decided to close a life circle for good that I was able to start living to the fullest my today. With the right attitude I was able to make the stage where I am at the best one yet.

SO, I want to encourage you to stop living in the past and to start living the endless possibilities where your dreams and new seasons can take you. Invest in who you are and not on who you were. Let’s all rejoice in that we have a chance to close and be done with the past to build a new tomorrow. Hold tight and believe that if you really really want it, the light is just around the corner. Today I start a new chapter and I am so thankful that I am finally here.

And to celebrate the actual new season (Fall) I want to share this creamy squash soup recipe inspired by my mom’s version.

In the Dominican Republic our squash of choice is what we call ‘Auyama’. And for this recipe I will use Kabocha Squash, as it is the variety I can get in my area that is closest to the ‘Auyama’ I get in the Dominican Republic.

Kabocha is a very unique squash variety that is sweet in flavor and dry when cooked, the skin is green with white spots and the flesh is deep yellow. If you can get the Kabocha I totally recommend it, the skin is thin and edible which for some reason as I write this I feel like trying to deep fry the skin – hummm (I definitely have a deep frying obsession) ok, back on track. If you can’t get Kabocha Squash, you can replace it with any winter squash of your choice.

Not sure what type to use? Take a look at this squash run down by Simple Bites which describes the most common types of squash.

My mom would do this soup by boiling the squash and veggies and would use its broth as the liquid for the soup. I completely recommend her method but for my version I will roast the ‘Auyama’ and veggies to intensify the sweet flavors and get a smoky roasted taste.

In addition to vegetable broth,  I added evaporated milk for a richer silky version.

To garnish I used crumbled Queso Fresco. This soup was exactly what I needed to get into Fall mode.

Creamy Roasted Squash Soup – yields 6

This recipe will be submitted to be featured in La Cocina de Leslie’s October Food of The Month Club


1 medium kabocha squash or any winter squash of your choice (about 1 1/2 lbs.)

2 medium vidalia onions

2 teaspoons salt

1 teaspoon black pepper

2 tablespoons olive oil

2 cups vegetable stock

16 ounces evaporated milk (regular milk and half and half also work)

1 teaspoon ground nutmeg


Preheat oven to 350 F.

Peel the squash and onions and cut in small cubes.

Place squash and onions in a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Toss to cover well.

Roast for 20 minutes or until squash is soft and tender.

Once out of the oven and at room temperature, blend roasted vegetables with vegetable stock.

Place mixture in a pot on low heat, add milk and ground nutmeg. Stir until heated.

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