Roasted and Curried Butternut Squash Soup

Roasted and Curried Butternut Squash Soup

lcpgh 0

"This is my original recipe and can be either vegetarian or meat based. It also freezes well - just thaw, heat and add cream or yoghurt before serving. It's delicious and well worth the extra steps of roasting and pureeing. Enjoy!"


1 h 40 m servings 142 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 377 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  2. Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
  3. Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
  4. Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
  5. Remove bay leaf and serve hot. Garnish with fresh parsley if desired.
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  1. 205 Ratings


I am a chef in a Manhattan Resturant, and we have recently received several requests for pumpkin or squash soup. I searched the internet, and I liked this recipe because of the roasted squash- ...

This is a grown up treat. I hate squash, but I cater parties and was asked by the client to make a squash soup. I searched and found this recipe, followed the instructions exactly and wound up w...

This soup is okay. It's quite similar to an excellent recipe that was passed on to me from a friend and which I later found in Vegetarian Classics by Jeanne Lemlin. I prefer the latter rec...

Okay, I must confess,I've made this twice and it's a keeper! 1st time I made it, I started off by accident NOT reading the recipe, and cut the veggies, sticking it in a pot with vegetable stock...

I made this and substituted 2 cups of coconut milk for the yogurt, added more curry and ginger, more brown sugar, and a bit more salt. It was easy to make and my family loved it. A definite ke...

The roasted veggies made this soup delicous. I also used the coconut milk instead of yougart.

UPDATE 10/13/11 No matter how much I make this, I never tire of it. I decided to add some diced macoon apple but did not puree, nor did I peel them. gave bits of color and that bite of sweet app...

AWESOME!!! I just love squash soup, this one is a healthy keeper!!! I used 'World's Greatest Vegetable Broth' found on for my vegetable stock, it is HEAVENLY, and compliments th...

Wonderful! I used two medium squash since recipe didnt specify size of the one, also I upped the curry powder and used coconut milk at the advice of another review, in place of yogurt because I ...