Roasted Three Squash Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Roasted Three Squash Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Roasted Three Squash Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 butternut squash, halved and
• seeded
• 1 acorn squash, halved and
• seeded
• 1/2 spaghetti squash, seeded
• 1 medium head garlic
• 3 tablespoons butter
• 1 large onion, chopped
• 1 teaspoon minced fresh ginger
• root
• 1 teaspoon curry powder
• 2 Granny Smith apples - cored,
• peeled and chopped
• 2/3 cup dry sherry
• 3 (14.5 ounce) cans vegetable
• broth
• 1 small red bell pepper, minced
• 1 sprig fresh rosemary, chopped
• 2 tablespoons chopped fresh
• parsley
• 4 leaves fresh basil, chopped
• 1 teaspoon dried thyme
• cracked black pepper to taste
• salt to taste
• cayenne pepper to taste
• 2 zucchini, chopped
• 3 green onions, chopped
• 1 cup hot water

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat oven to 375 degrees F (190 degrees C)

Step 2: Technique & Execution

Place the butternut, acorn and spaghetti squashes cut side down on a roasting pan

Step 3: Technique & Execution

Wrap garlic in foil, or place in a garlic roaster

Step 4: Technique & Execution

Roast squash and garlic in preheated oven for 50 to 60 minutes

Step 5: Technique & Execution

Melt butter in a large pot or Dutch oven over medium heat

Step 6: Technique & Execution

Saute the onion for 5 minutes, stirring frequently