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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 159.1
  • Total Fat: 5.8 g
  • Cholesterol: 2.4 mg
  • Sodium: 293.5 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.3 g

View full nutritional breakdown of Roasted Butternut Squash Soup calories by ingredient
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Roasted Butternut Squash Soup

Submitted by: JOURNEYBUG

Introduction

Roasting most of the vegetables enhances the flavour of the soup Roasting most of the vegetables enhances the flavour of the soup
Number of Servings: 6

Ingredients

    1 Butternut squashed, cut in half, seeded
    1 head of garlic
    1 small potato, halved
    1 parsnip, chunked
    1 onion, sliced
    1/3 cup carrots, chopped
    2 tsp ginger root, finely chopped
    2 cups chicken stock
    1 tsp. garam masala (or equivalent indian spice mix)
    2 tbsp olive oil

Directions

Lightly oil the squash, garlic, parsnips, onion and potato. Place on a cookie sheet and roast for one hour at 300 degrees F.

Just before you pull the vegetables from the oven, heat a cooking pot with 1 tsp. olive oil and toss in the carrot. Once they are softened, add in the stock and remove the vegetables from the oven. Chop the roasted veg one last time and remove the squash from the skin. Add the roasted vegetables to the pot and let simmer on low for another hour.

Once the soup has cooked, blend it with a hand mixer or a blender until smooth.

If you want, you can add meat to the soup in order to up your protein for the day. To make this a vegan soup, use vegetable stock instead.

Number of Servings: 6

Recipe submitted by SparkPeople user JOURNEYBUG.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    I put this in my Blendtec and WOW it was good! It turned out really, really smooth and silky. - 12/24/09

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  • Incredible!
    1 of 1 people found this review helpful
    Lush soup. I used different spices though - coriander and cumin but roasting the veggies first was a great idea. - 3/24/08

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  • Very nice for late fall and the winter. The butternut squash I used was larger-than-average, so I added a larger potato and 25% more of the other ingredients. - 12/1/11

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  • I made my own Garam Masala spice blend and didn't have cardamom or cloves, so I omitted them, but it still tasted wonderful! Such a velvety texture! Will definitely be making this again in future! - 3/8/11

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  • Wow! Such pleasure is eating this soup. I've made it perhaps four times now and every time it rocks my world. - 3/5/11

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  • made it for lunch today. It was really yummy!!! - 2/23/11

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  • Very good, even though the onions burned to a crisp. Next time I'll quarter instead of slice. I also had to add more liquid, but it was tasty with a great creamy texture. Definitely a keeper! - 9/23/10

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  • Sounds excellent and I'll certainly make it. If you can't find parsnip, substitute a carrot. The former is rather a white version of the latter and tastes quite similar. - 9/22/10

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  • Love this! I sometimes use mexican spices instead of indian (cumin, chipotle, etc) and add a cup or so of frozen corn. - 9/21/10

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  • Delicious, thick and filling. I couldn't get a parsnip, and used 2 tsp of garam masala, added black pepper and sea salt. Will definitely make it again. - 6/17/09

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  • This was yummy and affordable. I used Coriander, cumin and turmeric as well as white pepper. It was a bit sweet, but nice smooth consistency. - 10/4/08

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  • This was a bit sweet, but delicious. I didn't have any parsnips so used a bigger potato, and made it vegetarian by using vegetable stock. Very easy to prepare and a great soup for fall! - 11/10/07

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