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Roasted Squash Soup

SUBMITTED BY: dakota kelly

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

RECIPE RATING:

Read Reviews (20)

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PREP TIME	10 Min
COOK TIME	1 Hr 10 Min
READY IN	1 Hr 20 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C).
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.
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.
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.
Heat over medium heat and season with salt, pepper and cayenne, to taste.

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REVIEWS

Reviewed on Jan. 6, 2004 by NAIAUHANE

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

NAIAUHANE
Jan. 6, 2004

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.

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6 users found this review helpful

Very yummy- would be good on a crisp autumn or winter evening. I made the soup with only... MORE

Reviewed on Sep. 28, 2003 by GLASERJD

Yum. I used more sherry than the recipe called to puree apple mixture. MORE

Reviewed on Sep. 28, 2003 by HappyHousewife

Worth the time. Fun to roast squash and the aroma can't be beat. Not everyone would like... MORE

Reviewed on Dec. 9, 2006 by MikePhx

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

MikePhx
Dec. 9, 2006

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.

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3 users found this review helpful

Verona’s recipe is delightful. You’ll get excellent results if you just do everything per her... MORE

Reviewed on Jan. 6, 2006 by Christine

My sister & I are just starting up a catering business, and I have made this on two occasions.... MORE

Reviewed on Sep. 25, 2005 by Karin Groepper Boosman

Loved this! I used 2 acorn squashes, since that is what I had instead of the spaghetti or... MORE

Reviewed on Feb. 22, 2004 by REENYBEENY

I adapted this based on what I had at home & it came out VERY good. I used one delicata... MORE

Reviewed on Dec. 2, 2003 by CATSLUVR

This soup is absolutely delicious and as one poster said "very flexible". I followed the... MORE

Reviewed on Dec. 30, 2007 by hisdrinkoffering

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hisdrinkoffering
Dec. 30, 2007

I can't believe I'm just now getting around to rating and reviewing this soup. From the first time I made it, it has been my favorite. At the end of cooking, I add a pint of heavy whipping cream to give it a more creamy consistency. It is lovely. When I just made this I just used acorn and speg. squash. I also add several carrots that have been cooked till soft. You could actually add sweet potato or pumpkin to this as well. It would all work well with the flavors. Just work with what you have or what you can find. I think leeks in lieu of onions would also be very nice. I do up the curry and add a bit more cayenne and garlic. Just keep playing until you find your perfect flavor for your family. We tend to like things with a bit more kick and flavorful bite. This is great with baguette and a nice salad. Try it with the pear and roqfort cheese salad from this site (can't remember the proper name of that recipe, but it is wholly wonderful with this soup). Lastly, I much prefer this recipe room temperature, rather than heated. It is just my preference. It is also nice topped with cilantro.

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1 user found this review helpful

I can't believe I'm just now getting around to rating and reviewing this soup. From the first... MORE

Reviewed on Nov. 19, 2007 by smartpig57

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Roasted Squash Soup

SERVINGS

INGREDIENTS (Nutrition)

DIRECTIONS

REVIEWS