Roasted Squash and Escarole Soup.

October 9, 2018

A comforting soup for the change in weather

This type of soup is my favorite soup of all time.

A light, vegetable broth brings together soft, tender squash and fresh escarole to make this Roasted Squash and Escarole Soup.

I made this soup with Delicata squash, but feel free to use any squash of your choice. I highly recommend butternut or acorn since they are very flavorful and go well in soups!

Oh, and make sure to serve the soup with fresh garlic bread (feel free to add cheese!).

So with that, bon appetit!

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Roasted Squash and Escarole Soup

  • 2 Delicata squash, chopped
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1 large white onion, finely chopped
  • 2 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 7 leaves fresh sage
  • 4 cups vegetable broth
  • Salt and pepper, to taste
  • 1 bunch escarole
  • 1/2 pound pastina or any short cut pasta

Garlic Bread

  • 2 teaspoons olive oil
  • 5 cloves garlic
  • Whole wheat or multigrain bread, sliced
  • Unsalted spreadable butter ((or you can use vegan substitute))
  • Sprigs of thyme
  1. Preheat oven to 400 degrees F. Add chopped squash to a baking dish, and drizzle with 1 tablespoon of olive oil, sprinkle with salt, pepper, and paprika. Roast for 20-25 minutes or until soft and tender. Set aside.
  2. In a large pot, heat 2 tablespoons of olive oil. Add onions, and sautée until translucent. Add in garlic, and keep sautéing until fragrant. Add in rosemary and sage. Add in vegetable broth, and allow to simmer for 5 minutes. Add in salt and pepper to taste as well as escarole. Cover, and allow to simmer until escarole is softer, but not too soft. Add in pastina, and cook until pastina is al dente. Just before pastina is al dente, add in squash.
  3. To make garlic bread, sautée garlic cloves with olive oil in a small pan over low heat. Add sliced bread onto baking sheet, and top with butter. Spread on sautéed garlic, and top with thyme. Bake for 8-10 minutes or until crunchy.
  4. Serve soup with garlic bread, and enjoy!

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