Yesterday was a rare dark and dreary day here because we had a “cold front” (in Gulf Coast speak, this translates to temperatures being in the mid-80s instead of the high 80s for the next few days, which…whatever. I’ll take it!) moving through. I tend to get a little jazzed up when we have weather like that. It’s so infrequent that it always makes me want to bust out some sort of soup or stew or chili.
As we head into fall and winter, I love the idea of buzzing up roasted vegetables to make soup. Roasting makes everything taste great, even veges that are out of season. And, it just doesn’t take as much babysitting when you can throw vegetables into a hot oven and let it do its thing.
This roasted squash soup is great for weeknight meals because it’s so light. More often than not, I try to do healthier options for Monday through Thursday cooking. Not always, but I try.
This would also be great if you’re pressed for time for weeknight meals. You could make a batch of this pretty quickly on a weekend, refrigerate it in the pot that you used to cook it, and just throw it on the stove to reheat when you’re ready. Ten minute dinner.
- 1 ½ lbs. zucchini, cut into ½” pieces
- 1 lb. yellow squash, cut into ½” pieces
- ½ medium red onion, roughly chopped
- 1 small poblano pepper, cut into 1” pieces
- 2 T. olive oil
- ¾ tsp. kosher salt, divided
- ½ tsp. black pepper
- 2 cups chicken stock
- 1 cup 2% milk
- 3 oz. goat cheese, crumbled
- ½ tsp. hot sauce
- ¼ cup Greek yogurt (I use Fage 2%)
- 8-10 basil leaves, roughly chopped
- Preheat oven to 425 degrees F. Spray two baking sheets with non-stick cooking spray.
- Place chopped zucchini, yellow squash, onion, and poblano onto the two baking sheets. Drizzle each sheet with 1 T. olive oil, sprinkle with ¼ tsp. salt, and ¼ tsp. pepper. Toss to coat each piece and spread them out evenly. Roast for 20 minutes. Let cool slightly.
- Working in batches, process roasted vegetables in a food processor with ½ cup chicken stock. Pour pureed vegetables into a soup pot set over medium heat.
- Add milk, the remaining 1 ½ cups chicken stock, the remaining ¼ tsp. of salt, goat cheese, and hot sauce. Stir to combine.
- Cook for 15-20 minutes until soup is heated through and goat cheese is melted.
- Off the heat, add yogurt and chopped basil. Serve with additional goat cheese and hot sauce, if desired.
Inspired by Ina’s roasted vegetable soup.