Roasted Squash Soup Recipe

Name: Roasted Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds butternut squash, halved and seeded; 1 acorn squash, halved and seeded; 1/2 small spaghetti squash, halved and seeded; 3 tablespoons butter; 1 large onion, chopped; 3 cloves garlic, minced; 1 tablespoon minced fresh ginger root; 1 teaspoon curry powder; 2 tart green apples - peeled, cored and chopped; 2/3 cup sherry; 5 cups vegetable broth; salt and pepper to taste; 1 pinch cayenne pepper, or to taste

Servings: persons

1 1/2 pounds butternut squash, halved and seeded
1 acorn squash, halved and seeded
1/2 small spaghetti squash, halved and seeded
3 tablespoons butter
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 teaspoon curry powder
2 tart green apples - peeled, cored and chopped
2/3 cup sherry
5 cups vegetable broth
salt and pepper to taste
1 pinch cayenne pepper, or to taste

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.

1385

kcal

Calories

147

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 pounds butternut squash, halved and seeded, 1 acorn squash, halved and seeded, 1/2 small spaghetti squash, halved and seeded, 3 tablespoons butter, and more.

Yes, Roasted Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions