Roasted Three Squash Soup


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


3 h servings 212 cals
Serving size has been adjusted!

Original recipe yields 10 servings



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

Based on a 2,000 calorie diet

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  • Prep

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  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.
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  1. 8 Ratings


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

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 al...

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.

This was okay. We didn't love the consistency, which was a little like applesauce. It was a little too sweet.

I made this for Thanksgiving two years ago as the vegetarian main dish for myself and my mother but everyone ended up having a bowl, or two. I made it again this past year for Canadian Thanksgi...


Great soup. - I doubled the soup base because it could be very, very thick otherwise. I also used dried herbs, and it turned out very nicely, despite the lack of fresh herbs.