This Sweet Dumpling Squash Soup is the perfect way to celebrate one of autumn’s most unique squash varieties. As easy as roasting, blending, and topping with crispy bacon!
Is spending over $500 on a blender crazy? Probably. But, is spending $22 on that blender crazy? Not at all! After asking for Williams-Sonoma gift cards for every birthday, Christmas, and special occasion (plus hoarding credit card rewards points like nobody’s business) for the last several years, the Vitamix Professional Series 300 was finally mine – for just $22 out of pocket.
Known as blenders for professional chefs and serious home cooks, I had logged quite a bit of time with Vitamixes while I was in culinary school. Each time I used one, I marveled at how efficient it was, and how it could blend anything.
I’m convinced you could throw some granite chunks and blueberries in this thing, and you would be drinking a granite-berry smoothie a moment later. Yum? Since the moment it arrived (seriously, I blended something within 2 minutes of unboxing it), I’ve been blending up a storm. Mostly lemon smoothies, but sauces, soups, and margaritas, too.
About this sweet dumpling squash soup:
How to cook sweet dumpling squash:
What does sweet dumpling squash taste like?
Can you eat the skin of a sweet dumpling squash?
What to serve with sweet dumpling squash soup:
- 2 large dumpling squashes (about 5-1/2 pounds total)
- 4 garlic cloves (in their skins)
- 1/2 large yellow onion, roughly chopped
- 3 tablespoons olive oil
- 1-1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 4 fresh sage leaves
- 1 can (14.5 ounces) chicken broth
- 1/2 cup water, plus additional if needed
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon turmeric
- 1 cup half and half
- 8 slices bacon, cooked and crumbled
- Preheat oven to 375 degrees F. Halve squashes and scoop out seeds. Place squashes on one rimmed baking pan, and garlic and onion on another rimmed baking pan. Drizzle everything with olive oil and sprinkle with salt and pepper.
- Transfer both pans to oven. Roast garlic and onion 30 minutes or until onion is golden brown. Remove garlic and onion from oven; remove garlic from skins and discard skins.
- Roast squash 60 minutes or until very tender. Let squash cool 10 minutes.
- Scoop squash flesh and transfer to blender. Add sage, broth, water, cumin, paprika, turmeric and roasted onion and garlic. Blend until smooth.
- Transfer squash mixture to large pot on stove and cook over medium heat 4 to 6 minutes or until warmed through.
- Stir in half-and-half. If thinner consistency is desired, add additional water in 1/4 cup increments until desired consistency is achieved. Taste soup and season with additional salt if needed.
- Serve soup garnished with bacon.
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Serving Size:1-1/3 cups
Amount Per Serving: Calories: 263Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 31mgSodium: 1051mgCarbohydrates: 21gFiber: 5gSugar: 3gProtein: 9g
More great fall squash recipes:
- Instant Pot Butternut Squash Soup – cooks in just 6 minutes!
- Butternut Squash Noodles – a healthful “pasta” dish the whole family will love.
- Butternut Squash and Pomegranate Crostini – a great app for Thanksgiving.
- Really Good Thanksgiving Salad – with roasted acorn squash.
- Fall Harvest Salad Pizza – with butternut squash.
- Sweet Dumpling Squash with Quinoa, Bacon & Cheese from Marla Meridith
- Butternut Squash Fritters from SkinnyMs