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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
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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.







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Member Ratings For This Recipe


  • Incredible!
    17 of 17 people found this review helpful
    I added fresh grated ginger to it. Yummy!! - 1/26/10

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  • 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

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  • 14 of 18 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

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  • 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

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  • Very Good
    13 of 15 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

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  • 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

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  • 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

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  • 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

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  • 5 of 11 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

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

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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

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

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  • 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

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

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  • 1 of 1 people found this review helpful
    different but good
    - 11/21/09

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  • 1 of 4 people found this review helpful
    We made a huge batch of something similar last yr & canned it for neighborly & office gifts. I like the idea of roasting the squash to get the "flesh" before peeling!
    We garnish with pumpkin seeds (Pepitas) for a YUMMY crunch. - 11/18/09

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  • Love this recipe - I switched to 3 cups of veggie stock plus one cup of water to lower the sodium and I also used coconut oil rather than olive oil - I used fresh juiced oranges and added a touch of cinnamon as a garnish . Mmmm , delish and great for your Heart ! - 9/8/14

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  • This soup is very good, I will make it at least monthly because I love soup. This one was easy to make and very tasty. - 12/12/13

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  • I made it with vegetarian stock and replaced the pesto recipe with pesto made my from garden's basil. Great that you can make part of it beforehand. - 11/13/13

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  • This is a delicious soup. I loved it. But it is a whole lot of work and since I'm the only one in the house that eats it, I will probably go with packaged, and there are some really good ones out there too. I don't make it as low in sodium as Chef Meg, so I'm not bothered by the amount of sodium. - 10/7/13

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  • I made it tonight using Chef Meg's veggie broth I made 2 wks ago. I too added Ginger, and left out the pesto - can't get past the smell of cilantro. Very tasty - froze two cups for later in Lent. I will make this again! - 2/3/13

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  • I made this for dinner tonight and the DH and I loved It! We had it as our main dish. Very filling and I LOVE the low calorie count on the tracker! We did add some spice to the squash before roasting- Paul Prudhomme Vegetable blend - 1/27/13

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  • This was fabulous!!! I have made many squash soups, but the pesto was the perfect topper. I did do a few variations:-) Only had 1 orange that I used in the Pesto. Chanterelle mushrooms from the freezer, frozen roasted Jalepenos for the Serrano. Sweetened dry coconut. Will make again very soon! - 1/19/13

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  • 0 of 1 people found this review helpful
    can't wait to try this! - 12/31/12

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  • This is the most amazing soup I have ever had. - 12/9/12

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  • I was surprised by the high sodium content for this soup. Some of the reduced sodium broths have more sodium than standard versions of other brands. I would try different broths or homemade to reduce the salt. - 11/28/12

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  • We had it for Thanksgiving dinner, and it was delicious. Even the traditionalists thought so. - 11/24/12

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  • 0 of 1 people found this review helpful
    I am having an issue all the good recipes have oranges. I am allergic to them so it makes it hard on me. - 11/22/12

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  • did i miss the pesto ? read the recipe several time and never saw pesto but since i don't know some of ings mixed together make pesto i have no idea what pesto is any way soup sounds good to me - 11/21/12

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  • 0 of 1 people found this review helpful
    Haven't tried it yet, but it sounds really yummy and based on the review, but it might be an option. (I stay away from 'pumpkin/squash' soups because I ate so much of it when I lived in Australia, and got sick of it..... this could be the cure!) - 11/21/12

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  • I have made this recipe many times. The only ingredient I leave out is the cilantro. Delicious!!! - 11/21/12

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  • I've made this about 3 times and our family loves the soup and the garnish. I also diminished the orange juice and doubled the garnish recipe. I froze the last batch of garnish to be used on leftover turkey sandwiches. I used leftover coconut milk in the broth of the soup, it added a rich flavor - 11/21/12

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  • My husband really enjoyed this soup and asked that I make it again. Score! - 10/28/12

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  • I'm not the greatest cook and need the recipes spelled out in great detail. Do we spray the squash with more non-stick spray? That's what I ended up doing?
    The instructions call for the orange & zest to be used in the soup, but it's listed with the garnish ingredients. The soup tasted great anyway - 10/20/12

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  • Buttercup Squash is the ALLTIME best flavored. Cook it whole, cut after it's soft and store in freezer in 1 cup containers. YUM! - 10/20/12

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  • Digboi is right, fresh ginger really elevates this already delicious soup. I also add garlic and a bit of cumin. Also, I find it easiest to cut the squash in half, roast it skin side up, and then scoop out the flesh. - 10/13/12

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  • We LOVED this soup! It is beautiful and delicious. And I found peeled and chopped squash at the store so it was relatively quick too. I don't really care for coconut so I sauteed some garlic, green onions, chopped spinach, and cumin instead and added that as garnish. Wow! Thanks, Chef Meg! - 10/9/12

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  • I found this recipee VERY bland. The "garnish" was really the only thing that seemed to add flavor - and I love butternut squash. I saw a suggestion below to add curry powder and that's what I'll do to my leftovers because I'm not sure I can eat 7 more servings. - 10/8/12

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  • excellent! I altered the pesto just a little, using more cilantro and less coconut (because I only had sweetened coconut in the house), and a jalpeno rather than serrano pepper, but it was nice and spicy! - 10/7/12

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  • Delicious! - 9/30/12

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  • I cut down the orange juice and added non fat sour cream to get a creamier soup. Yummy - 9/26/12

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  • I use the microwave for the winter squashes so much quicker, I cook the onions in the microwave till they are soft and add them to the pan while the squash is cooking. We even love it without the orange it is great for thickening other broths as well. - 9/17/12

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  • I usually don't complain but I couldn't stomach this soup. All I could taste was the combination of onions and orange. I think I will try something different. - 9/12/12

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  • This was very tasty - I really enjoyed the addition of the 'pesto'! - 1/3/12

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  • yummy, lots of flavor! - 12/30/11

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  • 0 of 1 people found this review helpful
    Sounds good! - 12/23/11

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  • The orange flavor threw my taste off a bit but the recipe is a good one! - 11/29/11

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  • 0 of 1 people found this review helpful
    This sounds wonderful. Can't wait to try it. - 11/28/11

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  • 0 of 1 people found this review helpful
    sounds good! - 11/21/11

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  • Really - really good! - 11/21/11

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  • Ive made this before and we enjoy it! - 11/21/11

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  • 0 of 1 people found this review helpful
    Thank you for the idea of roasting, cooling, peeling, and freezing the squash. I have a gorgeous squash sitting here and haven't used it...no foreseeable reason to use it, but now, I can freeze it! - 11/17/11

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  • Fantastic! - 10/23/11

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  • To be fair, I didn't have a whole orange and had to use OJ. For the garnish, I used fresh pineapple 4 the orange & 1/2 cup OJ. We like a savory soup and weren't sure about the citrusy taste. We really liked the garnish and how the flavor complemented the soup, and will use it on other things too. - 10/5/11

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  • This was a real treat for the whole family! Everyone enjoyed it. This is one we will make again and again and again... - 6/16/11

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  • nice soup! Love the topping... - 4/28/11

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  • I skipped the chili pepper because I don't like to add heat. I liked it so much, it was hard not to eat multiple servings in one meal. - 12/30/10

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  • delicious...served it thanksgiving...4 recipe request!! I added lots of fresh grated ginger and a few shakes of garam masala...so good! Pesto is a must!! - 11/27/10

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  • I put the squash in the microwave. Puncture it in many places so it doesn't burst. Easy way to make the soup. Excellent. - 11/22/10

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  • 0 of 3 people found this review helpful
    Can't wait to try it! - 11/21/10

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  • good healthy choice. economical when in season. I used fresh made stock (salt problem) my garnish was orange slices with a sprig of cilantro (hubby not a coconut fan) will definitely make again - 11/21/10

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  • This was great! - 10/12/10

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  • 0 of 5 people found this review helpful
    Haven't made this soup but would love the receipe for a cold squash soup. Had some on a cruise and it was very good. - 1/27/10

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  • 0 of 3 people found this review helpful
    different - 1/26/10

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  • 0 of 2 people found this review helpful
    if you make your own broth, either vegetable or chicken you have total control of the salt and broth for other recepies. - 1/26/10

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  • 0 of 3 people found this review helpful
    Sounded high in salt. - 1/26/10

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  • 0 of 3 people found this review helpful
    I will try this but I will use Trader Joe's organic low sodium chicken broth. This has far less sodium than the Swanson's. That is true for all the other recipes using chicken broth also. - 1/26/10

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  • 0 of 3 people found this review helpful
    I don't like spending so many carbs (I'm diabetic) on a 'before dinner' soup. Recipe sounds awesome and has things I don't usually get, like orange juice. - 1/26/10

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  • super soup - 1/26/10

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  • So good! - 12/21/09

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  • 0 of 3 people found this review helpful
    I have made a variation of this soup. I will try it with the pesto. Thanks for sharing. - 11/24/09

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  • 0 of 1 people found this review helpful
    Have made it but had to keep out coconut due to 1 of my kids food allergy - 11/21/09

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  • 0 of 4 people found this review helpful
    Think I'll add some carrot also - 11/21/09

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  • 0 of 3 people found this review helpful
    I mistakenly put in one cup of orange juice....too orangey, so I am adding more stock.... - 11/10/09

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