Roast winter squash soup

    Roast winter squash soup


    68 people made this

    About this recipe: This pureed soup is perfect to enjoy during the cold winter months. Three types of squash are used to make this soup - butternut, acorn and spaghetti. The squash are roasted and simmered with apples in a seasoned vegetable stock.

    Serves: 6 

    • 675g butternut squash, halved and seeded
    • 1 acorn squash, halved and seeded
    • 1/2 small spaghetti squash, halved and seeded
    • 50g butter
    • 1 large onion, chopped
    • 3 cloves garlic, finely chopped
    • 1 tablespoon finely chopped fresh root ginger
    • 1 teaspoon curry powder
    • 2 tart green apples, peeled, cored and chopped
    • 150ml sherry
    • 1.2 litres vegetable stock
    • salt and pepper to taste
    • 1 pinch cayenne pepper or to taste

    Prep:10min  ›  Cook:1hr10min  ›  Ready in:1hr20min 

    1. Preheat oven to 200 C / Gas 6.
    2. Place the squash, cut side down, on baking trays 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 stock in a food processor or liquidiser. 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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