Roasted Squash Soup

Roasted Squash Soup

59
dakota kelly 15

"This soup is quite simple to make and is a good comfort food on a cold winter's night."

Ingredients

1 h 20 m {{adjustedServings}} servings 260 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 49.5g
  • 16%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 602 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place the squash, cut side down, on baking sheets and roast for 45 minutes, or until flesh is soft. Scoop out the flesh into a large bowl.
  3. In a medium saucepan over medium heat, melt the butter. Saute the onion, stirring frequently, for 5 minutes or until tender. Stir in the garlic, ginger and curry powder and cook 1 minute. Add the apples and sherry and simmer for 10 minutes, or until apples soften.
  4. Puree batches of the squash flesh and broth in a food processor or blender. Transfer the squash puree to a large saucepan. Puree the apple/sherry mixture and stir into pureed squash.
  5. Heat over medium heat and season with salt, pepper and cayenne, to taste.
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Reviews

59
  1. 68 Ratings

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Very yummy- would be good on a crisp autumn or winter evening. I made the soup with only roasted acorn squash and it was very good; I'm sure it would be even better with butternut squash. This r...

Verona’s recipe is delightful. You’ll get excellent results if you just do everything per her notes. It’s a beautiful golden yellow colored dish, with good tummy warming flavor. First note: As w...

I peeled and sliced a butternut squash in half and roasted it along side a bulb of garlic, one onion quartered and 1 red pepper sliced up. I brushed the veggies with a bit of olive oil. When ev...