Roasted Three Squash Soup Recipe - Allrecipes.com
  • READY IN 3 hr

Roasted Three Squash Soup

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    45 mins
  • COOK

    2 hrs 15 mins
  • READY IN

    3 hrs

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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2007

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.

 
Most Helpful Critical Review
Dec 01, 2002

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

 

8 Ratings

Jan 09, 2004

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.

 
Feb 05, 2007

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

 
Aug 21, 2005

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 Thanksgiving and wowed my friends. It's definitely a holiday favorite of mine now.

 
Aug 07, 2008

delicious!

 
Sep 26, 2011

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.

 

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Nutrition

  • Calories
  • 212 kcal
  • 11%
  • Carbohydrates
  • 43.6 g
  • 14%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 4.2 g
  • 6%
  • Fiber
  • 10.3 g
  • 41%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 408 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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