roasted-three-squash-soup

Roasted Three Squash Soup

7 Reviews Add a Pic
  • Prep

    45 m
  • Cook

    2 h 15 m
  • Ready In

    3 h
COLETTENOELLE
Recipe by  COLETTENOELLE

“While this simmered over low heat for several hours, I prepared a baked spinach dish I found at Allrecipes.com and steamed red potatoes to accompany this fabulous soup!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Place the butternut, acorn and spaghetti squashes cut side down on a roasting pan. Wrap garlic in foil, or place in a garlic roaster. Roast squash and garlic in preheated oven for 50 to 60 minutes.
  2. Melt butter in a large pot or Dutch oven over medium heat. Saute the onion for 5 minutes, stirring frequently. Stir in ginger and curry powder; cook 3 more minutes. Stir in apples and sherry; reduce heat to medium-low and simmer for 15 minutes. Transfer mixture to a blender and set aside.
  3. When the squash and garlic are done squeeze half the garlic into the apple mixture. Process mixture for 1 minute until blended, but still slightly chunky. Return mixture to pot over medium-low heat.
  4. In the blender, puree small batches of squash flesh and vegetable broth. Transfer each batch to the pot with the apple mixture.
  5. Stir in red bell pepper, rosemary, parsley, basil, thyme, black pepper, salt and cayenne. Cover and simmer over low heat for 1 to 3 hours, stirring occasionally.
  6. About 30 minutes before serving add zucchini, green onions and hot water.

Share It

Reviews (7)

Rate This Recipe
BUGJARBABE
10

BUGJARBABE

The soup ended up tasting good, but i think you can achieve a similar result without such an elaborate recipe.

bella
8

bella

While I did make minimal adjustments with the texture (thinned) and spices, it was absolutely delicious and soothing with an amazing earthy, buttery flavor. My whole family (picky eaters and all) enjoyed.

ALITSTER
7

ALITSTER

My boyfriend made this soup and it was AMAZING!! It was a bit too thick for our liking, so we added more water/broth and it was perfect. We also added extra pepper to spice it up a bit.

More Reviews

Similar Recipes

Roasted and Curried Butternut Squash Soup
(167)

Roasted and Curried Butternut Squash Soup

Roasted Butternut Squash Soup with Apples and Bacon
(64)

Roasted Butternut Squash Soup with Apples and Bacon

Roasted Butternut Squash Soup
(65)

Roasted Butternut Squash Soup

Delicata Creamy Squash Soup
(48)

Delicata Creamy Squash Soup

Roasted Squash Soup
(54)

Roasted Squash Soup

Squash and Apple Soup
(22)

Squash and Apple Soup

Nutrition

Amount Per Serving (10 total)

  • Calories
  • 212 cal
  • 11%
  • Fat
  • 4.2 g
  • 6%
  • Carbs
  • 43.6 g
  • 14%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 408 mg
  • 16%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Roasted Butternut Squash Soup

>

next recipe:

Roasted Acorn, Butternut, and Apple Soup