Creamy Roasted Paulista Squash Soup with Rosemary Garlic Crostini

There’s something magical about making soup on a cool evening — the gentle sizzle of butter, the smell of roasting squash, and the warmth that fills the kitchen.

This recipe is one of my favourites, and it’s the very soup I made for my Practical Magic themed dinner party. It’s rich, thick, and full of cosy autumn flavour — perfect for when you want something that feels special but still wonderfully simple.

Ingredients

For the soup:

• 3 Roasted Paulista squashes (seeds & skin removed before adding to the soup)

• 1 large leek, finely sliced

• 4 large garlic cloves, diced

• 3 medium white potatoes, peeled and diced

• 1 red bell pepper, diced

• 1 tbsp butter

• Drizzle of olive oil (to prevent butter from burning)

• Cracked black pepper (to taste)

• 3 large pinches of sea salt

• 3 fresh bay leaves

• 1 tsp ground nutmeg

• 1.8 L of water or stock

• 300 g thick cream

Toppings:

• Dollop of cream

• Sprinkle of pumpkin seeds

For the rosemary garlic crostini:

• 1 rustic loaf, cut into 2-inch cubes

• Olive oil for drizzling

• 3 garlic cloves, crushed

• Handful of fresh rosemary leaves

Method

Roast the squash:

Preheat your oven to 200°C (400°F). Place the squash halves (seeds removed) on a tray and bake for about 45 minutes, or until soft and golden. Once cooled, remove the skin.

Start the base:

In a large pot, melt butter with a drizzle of olive oil. Add the leek and garlic, and sauté until soft and fragrant. Add in the salt, cracked pepper, nutmeg, and bay leaves.

Add the vegetables:

Stir in the diced potatoes, roasted squash, and red bell pepper. Pour in the water or stock, bring to a simmer, and cook until the potatoes are tender.

Blend:

Remove the bay leaves and use an immersion blender to blend the soup until smooth and thick. Stir in the cream and warm through. Adjust seasoning if needed.

Make the crostini:

Preheat the oven to 180°C (350°F). Place bread cubes on a tray, drizzle with olive oil, scatter over garlic and rosemary, and bake until golden but still slightly soft — like a perfectly toasted bite.

Serve:

Ladle the soup into bowls, top with a dollop of cream, a sprinkle of pumpkin seeds, and a rosemary crostini resting gently on top.

Cosy Tip

This soup actually tastes even better the next day. The flavours deepen overnight, so it’s a perfect make-ahead recipe for dinner parties or a weekend lunch. Just store it covered in the fridge and gently reheat on the stove before serving.