Roasted Squash Soup


  • 8 cups roasted squash (see below for directions on how to roast)
  • 6 garlic cloves (smashed)
  • ½ onion, diced
  • 4 carrots, sliced
  • 3 apples, peeled and diced
  • 1 pear, peeled and diced
  • 2 potatoes, peeled and diced
  • 2 cups fat-free chicken stock
  • 4 cups water


To roast squash using assorted pumpkin, butternut and acorn squashes:

  1. Preheat oven to 375 degrees
  2. Spilt squash in half and de-seed (if desired, save seeds for roasting later).
  3. Place on baking sheet and sprinkle with 1 tablespoon salt, 1 tablespoon garlic powder (and any other spices you like) and 2 teaspoons real maple syrup.
  4. Bake until the meat of the squash is soft then remove and allow to cool.
  5. After cooled, peel off the skins and add the squash to a crock pot or stock pot.

To make the soup:

  1. Add the remaining ingredients in with the squash.
  2. Set crockpot on low for 6-8 hours. (If you are using a stockpot, bring to a boil then simmer until all ingredients are tender, about 45 minutes)
  3. Puree the soup when tender using an immersion/stick blender or by the batch in a regular/standard blender.

Serving Size: 1 cup
Yield: 20 cups


  • Top with fat-free Greek yogurt and herbs such as chives or cilantro for added flavor
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