Roasted Winter Squash Soup

    Roasted Winter Squash Soup

    (9)
    3hr


    8 people made this

    About this recipe: This slow cooked soup is jammed packed full of fruit and vegetables. It's also high in nutrients and vitamins. It's made with three types of winter squash, apples, peppers, courgettes and herbs.

    Ingredients
    Serves: 10 

    • 1 butternut squash, halved and seeded
    • 1 acorn squash, halved and seeded
    • 1/2 spaghetti squash, seeded
    • 1 medium head garlic
    • 45g butter
    • 1 large onion, chopped
    • 1 teaspoon finely chopped fresh root ginger
    • 1 teaspoon curry powder
    • 2 Granny Smith apples, cored, peeled and chopped
    • 150ml dry sherry
    • 1.2 litres vegetable stock
    • 1 small red pepper, finely chopped
    • 1 sprig fresh rosemary, chopped
    • 2 tablespoons chopped fresh parsley
    • 4 leaves fresh basil, chopped
    • 1 teaspoon dried thyme
    • cracked black pepper to taste
    • salt to taste
    • cayenne pepper to taste
    • 2 courgettes, chopped
    • 3 spring onions, chopped
    • 250ml hot water

    Method
    Prep:45min  ›  Cook:2hr15min  ›  Ready in:3hr 

    1. Preheat oven to 190 C / Gas 5. Place the butternut, acorn and spaghetti squash cut side down on a roasting tin. Wrap garlic in foil. Roast squash and garlic in preheated oven for 50 to 60 minutes.
    2. Melt butter in a large saucepan 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 liquidiser 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 saucepan over medium-low heat.
    4. In the liquidiser, puree small batches of squash flesh and vegetable stock. Transfer each batch to the saucepan with the apple mixture.
    5. Stir in red 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 courgette, spring onions and hot water.
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    Reviews & ratings
    Average global rating:
    (9)

    Reviews in English (9)

    by
    12

    The soup ended up tasting good, but i think you can achieve a similar result without such an elaborate recipe.  -  21 Apr 2002  (Review from Allrecipes US | Canada)

    by
    8

    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.  -  29 Nov 2007  (Review from Allrecipes US | Canada)

    by
    7

    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.  -  12 Apr 2002  (Review from Allrecipes US | Canada)

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