Roasted Butternut Squash Soup from

Tessa: I made this the other day and it was fantastic. I substituted veggie broth for the chicken broth but other than that there was no cheating whatsoever. I got this from which is a nice foodie site. Go and check it out. The author Carrie Floyd adapted this recipe from the Silver Palate Cookbook. I think the apples in this recipe really add a nice twist to this soup.


2 Tbsp. canola oil, plus extra for baking the squash
1 Tbsp. butter
3 cups chopped onions (and leeks, if you have them)
2 to 4 tsp. curry powder (depending on how spicy you like your soup)
2 small to medium butternut squash
2 green apples, peeled, cored and chopped
4 cups chicken broth
1 cup apple juice
~ Salt and freshly ground black pepper to taste

Preheat oven to 400 degrees. Cover a large baking sheet with foil. Pour a tablespoon or two of oil over the foil to create a thin film. Cut the butternut squash in half, scoop out the seeds, and place each half on the oiled foil, flesh-side down. Bake squash until tender, 45-55 minutes.
While the squash is cooking prepare the rest of the ingredients. In a large soup pot heat the oil and butter. Add chopped onions and curry powder, and cook over low-medium heat about 10 minutes, until the onions begin to soften. Add chopped apples and cook another 5 minutes, giving the contents of the pot an occasional stir. Add broth and apple juice to the pot and bring to a boil. Reduce heat and simmer.

Once the squash is tender, remove it from the oven and let cool. Once the squash is cool enough to handle, scoop the flesh out with a large spoon and add it to the simmering soup pot. Cook for several minutes, checking to make sure that the apples and squash are tender.
Turn off the heat under the pot, and with an immersion blender puree the soup until smooth. Alternately the soup can be pureed in the blender in small batches; do not fill the blender to the top and cover it — you’re likely to burn yourself.
Season to taste with salt and pepper and return to simmer if the soup has cooled.

If it’s fall when you’re cooking, it’s worth seeking out a fresh local apple juice for this recipe. For a delicious accompaniement, spread crostini with goat cheese and float atop the soup.

This content is from the Culinate Kitchen collection by Carrie Floyd.


1 Comment

Filed under Recipes, Soups

One response to “Roasted Butternut Squash Soup from

  1. Pingback: Vegetarian Dinner Party with Jamie Oliver’s Lemon Linguine « Condofire

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