This is a lovely fall soup: creamy and delicious (not to mention colorful and full of antioxidants!), and it’s fairly versatile as you can use any type of winter squash or sugar pumpkin.

I used a combination of my two favorite squashes: delicata and Japanese kabocha squash.

You need 2 cups of roasted squash purée. If you’re really short on time, you could go with canned organic squash purée instead. The flavor won’t be as complex, but it will still be tasty. I chose not to add and herbs or spices to the soup (other than the parsley garnish); I like tasting the vegetables all on their own.

If your squash shells are suitable, you can serve your soup using the shells as a bowl (small sugar pumpkins work well for this task, as well). Just make sure you don’t damage them as you’re scooping out the roasted squash, trim as necessary, and you’re good to go.

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  1. 1

    Lauren — October 29, 2009 @ 9:44 am

    Love that you served this in the squash shell! So cute & festive =D.

  2. 2

    Natasha - 5 Star Foodie — October 29, 2009 @ 6:41 pm

    Beautiful presentation and I love the combination of squash & corn in this delicious soup!

  3. 3

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