Recipe: Roasted Squash Soup

Roasted Squash Soup

Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Soup
Servings: 4


  • 1 large chopped onion
  • 1 butternut or acorn squash
  • 1 grated yam
  • 8 to 10 cups chicken flavoured or vegetable broth
  • 1 tsp white pepper
  • Salt and pepper to taste
  • 2 bay leaves


  • Place whole squash (pierced the skin) on rake in 375ºF oven. Bake until soft (depending on size, 45 minutes to 1 hour).
  • Cut top off whole garlic bulb, wrap in foil and bake in oven for approx 30 minutes. Meanwhile, lightly brown onion in a few tablespoons oil.
  • Add stock, scoop out soft garlic into stock. Bring to a boil. Add seasonings. Reduce heat and simmer.


This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.
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