Roasted Butternut Squash and Corn Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 295.7
  • Total Fat: 14.6 g
  • Cholesterol: 18.9 mg
  • Sodium: 2,179.1 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 5.9 g
  • Protein: 17.6 g

View full nutritional breakdown of Roasted Butternut Squash and Corn Soup calories by ingredient
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a Ristorante Pizza recipe for butternut squash soup. a Ristorante Pizza recipe for butternut squash soup.
Number of Servings: 6


    2 Butternut Squash, cut in half lengthwise
    6 tbsp unsalted butter (90 mL)
    sea salt & ground pepper to taste
    2 tbsp olive oil (30 mL)
    1 large onion, sliced
    1 large clove garlic, minced
    1" piece fresh ginger, grated
    2 tbsp curry powder (30 mL)
    1/2 tsp ground cardamom (2mL)
    8 cups chicken stock (2L)
    one 14-oz (398mL) can kernel corn, drained

    few sprigs each of fresh parsley and cilantro


1. Scoop out squash seeds and discard. Place .5 tbsp (15mL) butter in each squash half. Season with sea salt and pepper. Place on a baking sheet and roast in a 350F (180C) oven for 45 minutes.
2. In a medium saucepan over medium heat, place remaining butter and olive oil. Add onion and saute for 5 minutes. Stir in ginger, garlic, curry powder and cardamom. Saute for another 3-5 minutes.
3. Remove cooked squash from shell and add to the saucepan along with chicken stock. Simmer for 15 minutes. Puree in small batches or use a stick blender until smoot. Return to the saucepan. While soup is simmering, fry corn kernels in a cast iron pan until the are dark and roasted (do not add any fat to the pan). Transfer to the soup pot.
4. Ladle soup into bowls and garnish with parsley and cilantro.

Number of Servings: 6

Recipe submitted by SparkPeople user TNADER.

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