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My review
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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Ingredients
1 h 20 m servings 260 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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.
- Heat over medium heat and season with salt, pepper and cayenne, to taste.
Nutrition Facts
Per Serving: 260 calories; 6.6 g fat; 49.5 g carbohydrates; 4.2 g protein; 15 mg cholesterol; 602 mg sodium. Full nutrition
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Reviews
Read all reviews 6981 Ratings
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Most helpful positive review
9/28/2003
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
11/8/2011
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...
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9/28/2003
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...
12/9/2006
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...
10/11/2008
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...
12/30/2007
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...
11/19/2007
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...
9/25/2005
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...
1/19/2002
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.