Roast winter squash soup

    1 hour 20 min

    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.

    71 people made this

    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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    Reviews in English (71)


    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 recipe is very flexible: I used chicken broth instead of vegetable stock; I didn't have any tart apples, so I eliminated them from the recipe; and I used white wine instead of sherry. I also didn't have curry powder and added a different aromatic Indian spice called garam masala. Don't be afraid to add a lot of cayenne, or to double the recipe (make sure you have a big pot though). The overall dish is not too spicy or Indian flavored; rather, it is warm and creamy with very little fat. The wine or sherry really add flavor. It's an easy recipe if you have a food processor to puree everything. Make a salad while the squash roasts (perhaps with some figs, nuts and crumbled cheese) and cut up a hearty loaf of bread. When you serve the squash soup, you could even add a dollop of some cheese. I sprinkled on parmesan, but a creamier cheese like goat or cream cheese would compliment the texture of the soup.  -  28 Sep 2003  (Review from Allrecipes US | Canada)


    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 written you get a bunch o’ soup, almost a gallon in my case, so, if you build the full recipe keep this in mind. Might be a very good idea to change the serving size to smaller level before you print it all up. Verona’s very specific in her squash types. Personally, I find that as long as the squash types are all yellow, you’ll come out fine. Big note: Please, anytime you cook squash, do it in the oven, just as Verona suggests. If you boil squash you not only pull all the water-soluble vitamins out of it, you pull the sugar. You’ll be amazed to find that if you cook squash properly, it’s so sweet you NEVER add sugar, syrup or whatever. You see “add sugar” constantly in squash recipes, and honestly, it’s ridiculous. Try roasting it just once, and you’ll almost certainly agree. Oh, great “guy recipe” here, dudes. It’s not only virtually bullet proof but it has a Manly Mess Rating of at least 7 out of 10.  -  09 Dec 2006  (Review from Allrecipes US | Canada)


    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 everything was done I pureed them together with my hand mixer (braun multi-practic) and added chicken stock. It tasted really good at that point with all of the roasted vegetables but I also added a 1 tablespoon of mild curry paste and 1/4 tsp of cinnamon and let it simmer for 10-15 minutes. I served it with a small dollop of sour cream. It was delicioius!  -  11 Oct 2008  (Review from Allrecipes US | Canada)