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Roasted Squash Soup

dakota kelly

"This soup is quite simple to make and is a good comfort food on a cold winter's night."
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1 h 20 m servings 260 cals
Original recipe yields 6 servings


  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 49.5g
  • 16%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 602 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 69
  1. 79 Ratings

Most helpful positive review

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 r...

Most helpful critical review

This soup didn't seem thick enough to me. I used 5 lbs of butternut squash (2 large squash), 6 apples, 4 pears and 9 cups of chicken broth and it was still not what I had hoped for. The flavor w...

Most helpful
Most positive
Least positive

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 r...

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 w...

I peeled and sliced a butternut squash in half and roasted it along side a bulb of garlic, one onion quartered and 1 red pepper sliced up. I brushed the veggies with a bit of olive oil. When ev...

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...

I received many praises for this recipe from my boyfriend and his friends, who before tasting, weren't sure they even liked squash. A few changes I made: 1. Left out the spaghetti squash and u...

Loved this! I used 2 acorn squashes, since that is what I had instead of the spaghetti or butternut, and I upped the curry to 2 tablespoons. Also garnished with a couple of tablespoons of snip...

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

Worth the time. Fun to roast squash and the aroma can't be beat. Not everyone would like this soup but I enjoyed it very much, as I love curry, etc.

Really tasty recipe. I gave it four stars because I would have liked it to be a little smoother, but that might be from something I used instead of the recipe. I used gala apples, butternut sq...