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Roasted Squash Soup Recipe

Roasted Squash Soup Recipe

This smooth and creamy soup combines flavorful winter squashes with onion, spices, sherry, and fresh ginger to make a soup that will entrance family and guests alike.

It’s simple to make, since the squash roasts in the oven while you cook other things. You could even make it a day ahead, if you like.

Either way, this is a lovely soup to warm the heart, filled with minerals, carotenes, and autumn harvest flavor, a soup to be thankful for!


1 small butternut squash (about 1 1/2 pounds), cut in half
1 acorn squash, cut in half
1/2 spaghetti squash (about 1 1/2 pounds)
3 tablespoons butter or olive oil
1 large onion, chopped
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1 teaspoon curry powder
2 Granny Smith or other tart apples, peeled and cut into 1/2-inch chunks
2/3 cup sherry
5 cups water or vegetable stock
1 teaspoon salt
Fresh-ground black pepper to taste
Pinch cayenne (optional)

1. Preheat oven to 400F. Lay the squash halves cut side down on baking sheets, and roast them for 45 minutes or until the flesh is soft (the spaghetti squash may take a bit longer). When the squash has cooled a little, scoop out the seeds and discard them. Then, with a large spoon, scoop out the flesh of the squash into a bowl.

2. Heat the butter or oil in a medium saucepan over medium heat. Add the onion. Cook for 5 minutes, stirring frequently, until the onion softens. Add the garlic, ginger, and curry powder, and cook, stirring, for 1 minute. Add the apples and the sherry, and simmer for 10 minutes, or until the apples soften.

3. Puree the squash flesh with the water or stock in batches in a blender or food processor. Transfer the squash puree to a large saucepan, then puree the apple-sherry mixture, and add this to the pureed squash.

4. Heat the soup, and season it with the salt, pepper, and, if you like, cayenne. Ladle the hot soup into bowls, and serve.

Serves 6.

Read more: Food, All recipes, Soups & Salads

Adapted from Vegetarian Planet, by Didi Emmons (Harvard Common Press, 1997). Copyright (c) 1997 by Didi Emmons. Reprinted by permission of Harvard Common Press.
Adapted from Vegetarian Planet, by Didi Emmons (Harvard Common Press, 1997).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.

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+ add your own
1:27AM PST on Jan 9, 2014

Looks delicious to me, especially with more than one type of squash involved. I also roast the seeds later on as they are tasty with herbs.

6:35PM PDT on Oct 31, 2013

Thank you for the mouthwatering recipe!

12:09PM PDT on May 11, 2013

Thank you Annie.

10:07AM PDT on Mar 18, 2013

I'm making this soup tonite!!! Thank you.

7:24AM PDT on Mar 18, 2013

Thank you for sharing.

4:11AM PST on Mar 2, 2013

Sounds yummy.I'll ad some cheese to mine

4:24PM PST on Nov 25, 2012

Yum, thanks!

4:20PM PST on Nov 25, 2012

There is no cream in this "cream" soup. And curry powder goes best with butternut squash soup.

1:55PM PDT on Oct 1, 2012

would not have considered putting fruit is soup. thanks.

5:02PM PDT on Mar 16, 2012


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