Roasted Harvest Squash Soup with Sourdough Croutons & Maple Cream

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A cozy farm to table recipe for your October market haul

There’s something magical about October at the farmers’ market. Crisp air, vibrant leaves, and baskets full of fall’s best produce. And right in the middle of it all? Squash season!

This Roasted Harvest Squash Soup is the perfect way to celebrate the season. It’s smooth and naturally creamy, full of local flavor, and finished with crunchy sourdough croutons and toasted pepitas for a satisfying, wholesome meal.

Market Fresh Ingredients

Most of these ingredients can be found at your local farmers’ market this weekend:

• 2 tablespoons olive oil

• 1 medium winter squash, 1 medium onion, 2 medium carrots from Ant Efforts

• 1 apple from Vista Bella Farm

• 2 cloves garlic from Sweet Earth Farm

• 3–4 cups vegetable or chicken stock (bonus points if it’s homemade with chicken carcass from Sweet Earth Farm or Mrs. Fifield’s Flocks!)

• Salt and pepper, to taste

• 1 teaspoon fresh thyme or sage

• 1 cup cubed Frankie’s Sourdough

• ¼ cup raw pumpkin seeds

• Optional: a drizzle of Macnutt’s maple cream (stir maple syrup into heavy cream then drizzle)

Instructions

Roast the squash.

Preheat the oven to 400°F (200°C). Cut the squash in half, remove the seeds (save them if you like for roasting later), brush with a bit of oil, and roast cut-side down on a baking sheet for about 35–40 minutes, until soft and caramelized.

Sauté the aromatics.

In a large pot, warm 1 tablespoon of oil over medium heat. Add the onion, garlic, and carrots, and cook until softened, about 5–7 minutes.

Build the soup.

Scoop the roasted squash flesh into the pot. Add the apple and enough stock to cover the vegetables. Simmer gently for 15 minutes.

Blend it up.

Use an immersion blender (or carefully transfer to a blender) and purée until velvety smooth. Add more stock if needed and season with salt, pepper, and herbs.

Make the toppings.

• Sourdough Croutons: Toss bread cubes with a drizzle of oil, salt, and pepper. Toast in the oven at 375°F for about 10 minutes, stirring halfway through, until golden and crisp.

• Toasted Pepitas: Heat a dry skillet over medium heat. Add pepitas and toast for 2–3 minutes, stirring often, until they pop and turn golden. Sprinkle with a pinch of salt.

Serve.

Ladle the soup into bowls and top with sourdough croutons, toasted pepitas, and a drizzle of cream or oil. Enjoy the taste of the harvest!

Farm Fresh Nutrition

Squash isn’t just delicious! It’s packed with vitamin A, fiber, and antioxidants that support immune health and glowing skin. Pepitas add a boost of protein, magnesium, and zinc, while sourdough offers natural probiotics that support good digestion. It’s comfort food that loves you back.