SparkPeople Advertisers Keep the Site Free

4 of 5 (61)


Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 128.6
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 304.5 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 6.2 g
  • Protein: 3.7 g

View full nutritional breakdown of Roasted Squash Soup calories by ingredient
Report Inappropriate Recipe

Roasted Squash Soup

Submitted by: CHEF_MEG
Roasted Squash Soup

Introduction

Try a two for one: The next time you are turning on the oven to 375 degrees, roast the squash, cool it slightly, peel and package to freeze. You'll have butternut squash on hand whenever you need it, and you can have dinner on the table in no time!

Try a two for one: The next time you are turning on the oven to 375 degrees, roast the squash, cool it slightly, peel and package to freeze. You'll have butternut squash on hand whenever you need it, and you can have dinner on the table in no time!


Number of Servings: 8

Ingredients

    Soup
    1 T olive oil
    1 c onions, chopped fine
    1 large butternut squash, approx. 3 lbs
    4 c low sodium chicken stock
    1 orange
    1/2 c orange juice

    Garnish
    1/2 bunch cilantro, fresh, leaf only
    1/4 c unsweetened coconut, flake
    1 orange (zest, juice, and fruit)
    1 serrano chili pepper

Tips


Directions

Preheat oven to 375 degrees. Peel, halve, and remove the seeds from the squash. Dice into 3/4 inch cubes. Spray a roasting pan with nonstick cooking spray, add cubed squash, and spray the top of the squash. Roast 20-25 minutes or until squash is tender. Remove from oven. Place oil in a dutch oven or medium size saucepan. Sauté the onion in the oil over moderately low heat, stirring, until it is softened. Add the squash and stock; cook the mixture, covered, over moderately low heat for 10 minutes. Add the orange zest and the juice; simmer the mixture, uncovered, for 10 minutes. Using a blender or food processor, purée the mixture in batches. (For a smoother texture, strain the soup through a sieve, but you'll remove some of the fiber.) In a blender or food processor, blend the coconut, hot pepper, cilantro, orange juice and flesh until mixture forms a puree. If mixture is too thick, add warm water to thin it. Ladle the soup into soup cups and garnish each serving with about a teaspoon of the pesto.
Makes 8 one cup servings.







Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe


  • Incredible!
    16 of 16 people found this review helpful
    I added fresh grated ginger to it. Yummy!! - 1/26/10

    Was this review helpful?   yes  No

  • Incredible!
    15 of 15 people found this review helpful
    I love this recipe!!! I've made it 3 times this month. I don't use the OJ or the garnish. Even my husband loves this. This is now a staple in my house. - 12/13/09

    Was this review helpful?   yes  No


  • 14 of 16 people found this review helpful
    I'd leave out the orange and use 1/2 teaspoon curry powder instead. - 11/21/09

    Was this review helpful?   yes  No


  • 13 of 17 people found this review helpful
    Interesting, but my vegan roasted butternut squash soup taken from a Martha Stewart recipe is much easier! It's here in SparkRecipe. You roast the peeled cut squash, onion, garlic, shiitake mushrooms, and combine ingredients with veggie broth and use an immersion blender to puree it in a heartbeat! - 11/17/10

    Was this review helpful?   yes  No

  • Very Good
    12 of 14 people found this review helpful
    Requirements

    The Food and Nutrition Board recommended a sodium intake of < 2,400 mg/day for adults.
    I made this recipe using veggie broth - 11/21/09

    Was this review helpful?   yes  No

  • Incredible!
    8 of 8 people found this review helpful
    I made it exactly to specifications without changing anything. It reminded me of one version of the many wonderful "pumpkin" soups I ate in Jamaica but could never duplicate at home. A big keeper. And the "pesto" was brilliant. - 1/27/10

    Was this review helpful?   yes  No


  • 7 of 7 people found this review helpful
    Gave this a pre Thanksgiving for a test. I found it to be over powered by the orange. I was not that happy with the pesto either. I will go back to my basic butternut squash soup. I did like the roasted squash though. - 11/12/09

    Was this review helpful?   yes  No

  • Incredible!
    5 of 5 people found this review helpful
    I use a broth with very little sodium and increased potasium. Love the creamy/nutty taste. - 11/21/09

    Was this review helpful?   yes  No


  • 5 of 10 people found this review helpful
    veg stock instead of chicken to make it vegetarian. I think all veg recipes should leave out the meat content. - 11/21/09

    Was this review helpful?   yes  No

  • Incredible!
    3 of 5 people found this review helpful
    I luv this recipe, it sounds just perfect. - 10/30/12

    Was this review helpful?   yes  No

  • Incredible!
    3 of 3 people found this review helpful
    This is the best recipe in the book in my mind. Fantastic tasting, very easy and very quick if you microwave the squash (8 minutes covered) instead of using the oven. I dont even make the garnish, just sprinkle italian spice for color only on top. Fantastic and sweet. I have made it twice. - 5/4/12

    Was this review helpful?   yes  No

  • Very Good
    3 of 3 people found this review helpful
    I loved this. Don't skip the pesto- it makes the dish zing. Will definitely make again. - 1/26/10

    Was this review helpful?   yes  No

  • Incredible!
    2 of 4 people found this review helpful
    I made a modified version of this, with low-sod veg. broth & water, & no OJ. I too roasted it in the oven 1st tossed with a couple mists of olive oil, some rosemary, nutmeg, & cayenne pepper. Did not make the pesto, added a little orange zest and topped it with some toasted pumpkin seeds. Very good! - 10/22/11

    Was this review helpful?   yes  No

  • Incredible!
    2 of 2 people found this review helpful
    This was really delicious! The sauce was a fun addition, I could see using it in many dishes. I also tried the shitake mushroom version suggested by another commentor, it was delicious as well. - 4/13/11

    Was this review helpful?   yes  No


  • 2 of 2 people found this review helpful
    Delicious I especially loved the pesto garnish. Nice touch. I only used the juice of 2 oranges one in the soup one in the garnish. did not add hot pepper. really yummy and sodium reduced chicken broth - 10/15/10

    Was this review helpful?   yes  No

  • Incredible!
    2 of 2 people found this review helpful
    This was much better & less expensive than the squash soup I usually buy. Not quite as creamy, but still delicious. I liked the citrus flavor (but I'll reduce the amount of orange juice next time.) I loved the cilantro pesto (without coconut) - it added freshness & a bit of a kick. - 8/4/10

    Was this review helpful?   yes  No

  • Very Good
    2 of 3 people found this review helpful
    I'm not sure I liked a full cup of orange juice but I will definitely make this again. I didn't make the pesto either but after reading the comments, will be sure to next time! - 2/14/10

    Was this review helpful?   yes  No

  • Very Good
    2 of 2 people found this review helpful
    My husband and I can't decide whether we liked this recipe or not. It was good, with an interesting flavor, but it was a little too sweet and tasted almost like a kind of pie. I'd recommend it if you want a DIFFERENT way to prepare squash soup, not if you're looking for a basic "orange soup" recipe. - 2/1/10

    Was this review helpful?   yes  No

  • Incredible!
    2 of 2 people found this review helpful
    Nancy-Girl the recipe calls for the zest, juice and fruit. I added the zest and juice then peeled away the white fiberous parts from fruit (that part my little ones never like) and added the remaining fruit. That is what I considered the flesh. Mine turned out well. Hope this helps. - 11/25/09

    Was this review helpful?   yes  No


  • 2 of 4 people found this review helpful
    Re: "In a blender or food processor, blend the coconut, hot pepper, cilantro, orange juice and flesh until mixture forms a puree. "

    What flesh??? - 11/17/09

    Was this review helpful?   yes  No

  • Very Good
    1 of 1 people found this review helpful
    Excellent tummy warmer for the fall and winter!! coconut seemed a bit much but added some cinnamon instead.
    Great to freeze! - 10/14/12

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    I made this last week. It's rich, delish and satisfying but not a soup you would want for a meal. It's better suited to be served as the soup course of a meal. - 11/21/11

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    awesome!! - 10/26/10

    Was this review helpful?   yes  No

  • Very Good
    1 of 2 people found this review helpful
    I made this tonight for Thursday and it's very good! I'm looking forward to having it. - 11/23/09

    Was this review helpful?   yes  No

  • O.K.
    1 of 5 people found this review helpful
    I could take or leave it. - 11/21/09

    Was this review helpful?   yes  No