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.

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).


Janet B
Janet Babout a year ago


Emma Z
Past Member about a year ago

thank you

Dale O.

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.

Bryna Pizzo
Bryna Pizzo5 years ago

Thank you for the mouthwatering recipe!

Robert O.
Robert O5 years ago

Thank you Annie.

Natasha Salgado
Past Member 6 years ago

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

Duane B.
.6 years ago

Thank you for sharing.

Sonia Minwer-Barakat Requ

Sounds yummy.I'll ad some cheese to mine

Christine Stewart
Christine S6 years ago

Yum, thanks!

Heidi Aubrey
Heidi Aubrey6 years ago

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