Creamy Roasted Squash Soup

February 11, 2013 by Kenmore

Chef Justin Hall of FIG Catering shares his recipe for creamy roasted squash soup!


preparation time
15 mins

cook time




1 acorn squash halved with seeds removed

1 onion medium dice

2 carrots peeled & medium dice

2 celery ribs medium dice

0.25 cup heavy cream

4 cup vegetable stock

4 sage leaves minced

1 bay leaf

3 tablespoons olive oil


Pre-Heat your oven to 350 degrees. Coat the inside of the acorn squash with olive oil, salt and pepper and place it flat side down on a sheet pan. Place the squash in the oven and let bake for 25-30 minutes. Once cooked remove from the oven and let cool for 1 hour. Once cooled scoop out the flesh and place it into a container for later. Then place a large sauce/soup pot on the stove and set the heat to medium-high. Let it sit for 2 minutes until the pan is hot. Once hot coat the pan with olive oil and add the onions, celery, carrots and garlic and saut until lightly brown on the edges. Then add the squash, stock, sage and bay leaf and let simmer for 25 minutes or until all the vegetables are tender. Once finished, puree the soup in a blender until smooth. Add the cream and season to finish. Soup can be served right away or cooled and refrigerated for up to a week.


The Kenmore brand represents 100 years of trusted performance, backed by exclusive features and innovations that no other brand can bring to the table. We’re always evolving to ensure day-to-day tasks are taken care of with faster cooking, better cleaning and more living throughout the home.