Roasted Squash and Pasta Soup

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Now that we are stepping into the colder season, our diets are also changing. You might find yourself craving something heartier and more comforting than you did during the summer months. That makes soups – like this Roasted Squash and Pasta Soup – a perfect addition to your winter table!  They’re not only easy to prepare, but it’s easy to fill them with deliciously healthy vegetables and still get a warm, filling result.

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This Roasted Squash and Pasta Soup recipe is very simple, with a short ingredient list that really focuses on pulling out the maximum amount of flavor out of the squash. It follows a straightforward and simple process. In fact, most of the time is spent roasting the squash in the oven! That does take a bit of time, but  you can just leave it cooking as you do other things. Once the squash is roasted, the rest is just about putting the soup together with basic ingredients. We love the way a simple sprig of fresh rosemary adds that spark of flavor. The rest is just about the sweetness and the warmth of the squash.

Winter Squash

You can make soup out of anything, but one of our favorite ingredients to use this time of year is winter squash. You might be surprised to learn that, contrary to its name, this type of squash planted in summer and harvested in autumn!

It’s referred to as winter squash because the thick and tough skin keeps the pulp firm, which is good for storing over several months. Sometimes it’s hard to get into that skin, so we definitely recommend having a sharp knife on hand. If that doesn’t work, reach for your serrated bread knife. It will usually do the trick in a pinch!

Squash is a rich source of nutrients, especially potassium, fiber, calcium, and magnesium. It also contains many other beneficial vitamins and minerals, which basically makes it a superfood! Although it’s a healthy option, squash does have a considerably high amount of potassium. Some people should consume it moderation. You should definitely check with your doctor or nutritionist to find out if you should worry about those high potassium levels.

For most people, it can be eaten without any problems. Its nutritional content makes it beneficial for digestion, lowering high blood pressure, managing diabetes, as well as enhancing healthy skin and hair. Plus, it tastes great!

Leftover Soup

Soup is notorious for making abundant leftovers, but that’s actually a good thing. The leftovers almost always taste better the next day because the flavors have time to meld together. So don’t worry about how much it makes. If you do find yourself with an abundance, it also freezes well in airtight containers.

Pairing this soup with wine requires something that goes in contrast with the sweetness of the squash and the starchiness of the pasta. A dry white or rosè bubbly wine can go well with the soup. You could also choose a still white wine with good acidity and medium structure, like Chardonnay, Verdicchio, or Fiano.

Roasted Squash and Pasta Soup

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

6 servings

1 1/2 to 2 cups each

Roasted Squash and Pasta Soup

Yield: 6 Servings | Serving Size: about 1 1/2 cups | Calories: 245 | Total Fat: 7 g | Saturated Fat: 1 g | Trans Fat: 0 g | Carbohydrates: 41 g | Fiber: 3 g | Sugar: 1 g | Protein: 6 g | Cholesterol: 0 mg | Sodium: 521 mg | SmartPoints (Freestyle): 6

Ingredients

  • 2 pounds squash
  • 4 to 6 cups vegetable broth
  • 1 1/4 teaspoons salt
  • 1 teaspoon fresh rosemary needles, coarsely chopped
  • 7 ounces short pasta
  • 1/8 teaspoon ground pepper
  • 3 tablespoons extra virgin olive oil

Instructions

  1. Preheat the oven to 400 degrees F.
  2. On a lined baking tray, place the seeded and sliced squash with the skin on then cook for 45 minutes.
  3. When cooked and soft, get pulp then mash.
  4. Over low - medium heat, in a medium pot put together the squash, 4 cups of vegetable broth and rosemary. Bring it to a boil. To make it creamy, mash the pulp more with an immersion blender. If you want to have a more liquid consistency, add the remaining vegetable broth.
  5. At the same time, over medium - high heat, in another medium pot filled with water, bring it to a boil then add 1 teaspoon of salt. Cook the pasta based on the number of minutes suggested in the package. To make them al dente, lessen 1 minute from the cooking time. Drain.
  6. Finalize the soup by mixing in the cooked pasta, pepper then drizzle with the extra virgin olive oil.
https://skinnyms.com/roasted-squash-and-pasta-soup/

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