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Roasted Winter Squash Soup & Shiitake Chips. Discover the recipe and benefits behind it! eosia

Roasted Winter Squash Soup with Shiitake Chips



Discover the simple recipe behind this hearty and comforting Roasted Winter Squash Soup with Shiitake Chips.

Well, the season has come to get nice and cozy up with a good bowl of soup. Of course, you can have soup at any time of the year, but it’s something about fall that gives you a warm cozy feeling when you eat soup. Now that I have you in the mood to eat soup, I would like to tell you about a great recipe that I have called roasted winter squash soup with shiitake chips. Before I give you the recipe on how to make it, I would like to go over the ingredients and share with you the main benefits of including these in your diet. So, let’s dive right In.

All about winter squash

Winter squash is a type of winter fruit that is available year-round but to get more flavor out of this squash, it is best to eat it when it is in season in November and December. It has a tropical flavor and can be eaten raw, cooked, or baked. Let get over some of the main benefits you will get when you eat this fruit.

The benefits of the winter squash are:

  • It helps keeps us satiated longer because it is a good source of fiber and water. 
  • Fiber also helps us get to our happy weight.
  • Winter squash also has antioxidants that help to prevent chronic diseases such as cancer and heart disease.
  • And are a great source of Vitamin C, potassium, and beta-carotene – perfect to promote skin health during the cold season.

The texture of winter squash is usually hard rind and has a cream-colored flesh,

Winter squash comes in many varieties of winter squash such as:

  • Acorn squash 
  • Butternut squash
  • Kabocha pumpkin.

All about spices

Now I would like to introduce you to these two great very seasonal spices you may have already in your pantry, but you may not be aware of the great benefits. Let’s start with cinnamon, which comes from a plant called ‘cassia.’ It has been used for cooking and medicinal purposes since ancient times.

Some of the main benefits of cinnamon are:

  • Helps regulate high blood sugar levels
  • Lowering cholesterol levels
  • Reducing inflammation
  • Managing diabetes
  • May preventing heart disease
  • Can help us get to our happy weight

The next spice that we will go over is nutmeg, a spice with a wonderful flavor and fragrance. Nutmeg has been used as a spice in many cultures since ancient times, and it’s the only member of the genus Myristica. It is also used for medicinal purposes.

It can also help aid in:

  • Providing warmth for the body
  • Help sleep better
  • Boosts the immune system
  • Relieves pain
  • Regulates appetite
  • Relieves nausea and vomiting

When preparing this soup, remember to do a whole batch and keep some in the freezer, so next time you go to the refrigerator, looking for something hearty, you have it done. 

This soup is the perfect food when searching for something satisfying and healthy because it contains many beneficial ingredients that will nourish your cells with taking care of your taste buds!

Looking for more delicious soups? Check this out!

Roasted Winter Squash Soup & Shiitake Chips. Discover the recipe and benefits behind it! eosia

Roasted Butternut Squash & Apple Soup

Prep Time: 10 minutes
Cook Time: 35 minutes
dinner, lunch, Soup
Calories 221
Cost $8


  • high-speed blender


  • 1 Butternut squash, medium seeds removed, cubed and peeled
  • 1 onion, medium chopped
  • 2 apples, medium core removed and rough chopped
  • 1 tbsp extra virgin olive oil
  • 3 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 pinch quality salt
  • 1 pinch Fresh ground pepper
  • 64 oz vegetable stock
  • 1/4 cup pomegranate arils per person, to garnish
  • 1/2 cup shiitake mushrooms thinly, sliced, optional, to garnish


  • Preheat the oven to 360F.
  • Prepare a baking tray by covering it with baking paper.
  • Put the first 9 ingredients in a large bowl and massage the vegetables until soaked in the oil and spices.
  • Place on the tray and put in the oven in the middle part, covering them with another baking paper. Bake for about 20-25 minutes, occasionally stirring to avoid burning. When the veggies are tender, turn off the oven and set them aside.
  • Blend the roasted veggies with the vegetable stock in a high-speed blender.
  • Place a small pan over medium heat; when hot, add a bit of extra virgin olive oil and the shiitake. Brown them for 10 minutes; until dry and golden with a chip-type of texture.
  • Enjoy hot or warm by adding the shiitake chips, pomegranate arils, and a dash of freshly grounded black pepper.


Sodium: 1837mgCalcium: 108mgVitamin C: 47mgVitamin A: 20949IUSugar: 21gFiber: 8gPotassium: 929mgCalories: 221kcalMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 4gProtein: 3gCarbohydrates: 48gIron: 2mg
Tried this recipe? Share it with us!Mention @sanzas_kitchen or tag #eatwithsanza!

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