Squash Season: Roasted Yellow Squash Soup


For the first time in my life, I have room for a full-sun garden at my own home. Though we didn’t get this one started until mid-spring, due to moving in and finishing up our livability projects, the luck of a long season in LA means we still have a pretty happy garden on a later start. I’ve been documenting the changes at our house on our house blog, and specifically took a bunch of garden progress pics here. However, our yellow squash wasted no time in growing and maturing, and we’re currently in the full onslaught of about 2 large, ripe squash per day.

When you look up things to do with zucchini or yellow squash, many recipes go straight to breads, which aren’t breads at all, but sweet cakes. I just can’t do it, I tell you! Though I am keeping a particularly good selection of breads and converting them to grain-free coconut flour recipes, I’m setting out on a challenge to make as many fresh, healthy things with squash as I can! I wrote about pattypan squash for LAist back in 2011, and I’d like to thank me of the past for all those good ideas, along with this hilariously Dr. Seuss-inspired line on using squash blossoms: My favorite way is to stuff them with ricotta, but they also go well in any tortilla or frittata. Ha!

One way you can really enjoy the flavor of summer is to roast a mix of summer veggies as a precursor to soup. I’ve started with a base that can be blended and then seasoned in virtually any direction. To prevent from having to have vegetable stock around, we’re roasting onions, garlic and carrots along with celery seeds in the same pan, so your mirepoix is already in the mix.


Roasted Yellow Squash Soup

1 medium onion, sliced
3.5 cups thinly-sliced summer squash
3.5 cups thinly-sliced carrots
1/4 tsp celery seeds
4 garlic cloves, minced
4 tbs oil of your choice [olive, coconut, butter all work fine]
1 cup water or vegetable stock
salt & pepper

Coat a roasting pan with 1tb of your oil and layer in the sliced onion. Add a layer of carrots over the onion, and sprinkle the garlic and celery seed on top, along with 1tb of oil and a pinch of salt. With the mirepoix set, add alternate layers of squash and carrots, each with a drizzle of oil and pinch of salt until each is complete.

I like to alternate fats on each layer, so i go between olive oil, coconut oil and butter. I also add veggies that go with the flavor profile I’m going for, so on this batch, I added yellow peppers.

Roast at 350 for 1 hour. Toss to mix, turn off oven, leave pan in to cool with oven, or roast until you have a bit of caramelization happening on some edges. The veggies will reduce in size and When cool enough to mix, blend to desired consistency, adding water or vegetable stock as needed to blend it up, then pour into a pot. Bring to simmer and season as desired. Simmer as long as you need to for the seasonings or additional veggies you’re using.

I decided to go for a curry flavor, adding 7oz coconut milk and curry spices, so I only simmered 5 minutes. Last time I simmered 30min with parmesan rinds, adding 1/4c parmesan cheese. Top however you like: green onions, chives, cheese, oil, hot sauce …

This soup is very flavorful, and is equally delicious hot or chilled. You can also blend it into gazpacho when your tomatoes are ripe.