Roasted and Curried Butternut Squash Soup

4.2
(218)
181 Reviews
6 Photos

This is my original recipe and can be either vegetarian or meat based. It also freezes well - just thaw, heat and add cream or yoghurt before serving. It's delicious and well worth the extra steps of roasting and pureeing. Enjoy!

Submitted by Lesley Prince
Updated on July 14, 2022
6
6
6
6
Prep Time:
30 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 40 mins
Servings:
8
Yield:
8 servings
Jump to Nutrition Facts

Ingredients

  • 1 butternut squash, halved and seeded

  • 2 large onions, peeled and quartered

  • 1 medium head garlic

  • 6 cups vegetable broth

  • 1 bay leaf

  • 1 teaspoon brown sugar

  • 1 teaspoon mild curry powder

  • ½ teaspoon dried oregano

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • salt and pepper to taste

  • 1 cup plain yogurt

  • ¼ cup chopped fresh parsley (Optional)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.

  2. Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.

  3. Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.

  4. Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.

  5. Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

Nutrition Facts (per serving)

142 Calories
1g Fat
31g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 142
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Cholesterol 2mg 1%
Sodium 377mg 16%
Total Carbohydrate 31g 11%
Dietary Fiber 5g 18%
Total Sugars 10g
Protein 5g 10%
Vitamin C 41mg 45%
Calcium 175mg 13%
Iron 2mg 10%
Potassium 722mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

Winter Harvest Curry Stew
5 Ratings
Roasted Butternut Squash, Garlic, and Apple Soup
32 Ratings
Squash and Apple Soup
33 Ratings
Smokey Butternut Squash Soup
3 Ratings
Butternut Squash-Sweet Potato Ginger Bisque
54 Ratings
Butternut Shrimp Soup with Sherry
36 Ratings
Summer Soup of Butternut and Corn
30 Ratings
Sunset Soup
12 Ratings
close up view of Butternut Soup garnished with a cream snow flake design, in a white bowl
Butternut Soup
73 Ratings
Not-Too-Sweet Sweet Potato Soup
1 Rating
Butternut Squash Leek Soup
1 Rating
Slow Cooker Mediterranean Stew
150 Ratings
Keto Butternut Squash and Fennel Soup
2 Ratings
Instant Pot Butternut Squash and Pumpkin Spice Soup
2 Ratings
Easy Butternut Squash and Pear Soup
2 Ratings
Winter Root Vegetable Soup
113 Ratings