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.

dakota kelly

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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate