Roasted Squash Soup

Roasted Squash Soup

54 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 20 m
dakota kelly
Recipe by  dakota kelly

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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 (54)

Rate This Recipe
NAIAUHANE
50

NAIAUHANE

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 recipe is very flexible: I used chicken broth instead of vegetable stock; I didn't have any tart apples, so I eliminated them from the recipe; and I used white wine instead of sherry. I also didn't have curry powder and added a different aromatic Indian spice called garam masala. Don't be afraid to add a lot of cayenne, or to double the recipe (make sure you have a big pot though). The overall dish is not too spicy or Indian flavored; rather, it is warm and creamy with very little fat. The wine or sherry really add flavor. It's an easy recipe if you have a food processor to puree everything. Make a salad while the squash roasts (perhaps with some figs, nuts and crumbled cheese) and cut up a hearty loaf of bread. When you serve the squash soup, you could even add a dollop of some cheese. I sprinkled on parmesan, but a creamier cheese like goat or cream cheese would compliment the texture of the soup.

MikePhx
28

MikePhx

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 written you get a bunch o’ soup, almost a gallon in my case, so, if you build the full recipe keep this in mind. Might be a very good idea to change the serving size to smaller level before you print it all up. Verona’s very specific in her squash types. Personally, I find that as long as the squash types are all yellow, you’ll come out fine. Big note: Please, anytime you cook squash, do it in the oven, just as Verona suggests. If you boil squash you not only pull all the water-soluble vitamins out of it, you pull the sugar. You’ll be amazed to find that if you cook squash properly, it’s so sweet you NEVER add sugar, syrup or whatever. You see “add sugar” constantly in squash recipes, and honestly, it’s ridiculous. Try roasting it just once, and you’ll almost certainly agree. Oh, great “guy recipe” here, dudes. It’s not only virtually bullet proof but it has a Manly Mess Rating of at least 7 out of 10.

FIT123
21

FIT123

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 everything was done I pureed them together with my hand mixer (braun multi-practic) and added chicken stock. It tasted really good at that point with all of the roasted vegetables but I also added a 1 tablespoon of mild curry paste and 1/4 tsp of cinnamon and let it simmer for 10-15 minutes. I served it with a small dollop of sour cream. It was delicioius!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 260 cal
  • 13%
  • Fat
  • 6.6 g
  • 10%
  • Carbs
  • 49.5 g
  • 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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Roasted Butternut Squash Soup

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