- Carefully cut the squash in half and remove the seeds. Place on baking sheet and roast in a hot oven at 350 F until tender, about one hour. Roast corn in the oven and remove when kernels are brown around the edges. When the squash is tender (test by sticking it with a fork), remove from oven and scoop out the flesh when cool enough to handle.
- In a large pot, add diced onion and celery. Begin to sauté over medium heat for about 5 minutes. Add salt, black pepper, and thyme. Continue to cook for 2 minutes. Add vegetable broth, bring to a boil, and reduce to a simmer.
- Add roasted squash, continue to simmer until all vegetables are tender. Remove the pot from the stove.
- Process with a stick blender or transfer the mixture to a stand blender and run until very smooth. Return the pot to the stove and add diced potatoes, roasted corn, cayenne pepper, and lemon juice.
- Continue to simmer for 10 to 15 minutes, until potatoes are cooked and soup is hot. Taste and adjust seasonings.
Any winter squash will work great for this soup.
If the soup is too thick, you can thin it with a little more vegetable broth.
Customize it by adding your favorite finishing touch like cooked lentils, cooked white beans, and/or coconut milk.
Image by: Lucy Schaeffer for Food and Wine.