Indian-Spiced Roasted Squash Soup

  • Bowls of Squash Soup
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Bowls of Squash SoupA few weeks back, when it seemed that my grocery store was selling every kind of winter squash ever grown, I picked up two kinds (both with bright orange and yellow, one with stripes) that I’d never seen before – with no real plans for how I would use them.  They were just…pretty.  They sat on my counter looking marvelous but neglected.  I came across this recipe in (maybe??) Bon Appetit, decided to make it for dinner and then plum forgot to buy a butternut squash.  As I assembled the other ingredients for the soup, I wondered how I would make up for the lack of 1 pound of butternut squash.  Then I remembered the pretty squash.  Worked like a charm!

Indian-Spiced Roasted Squash Soup
Serves 6

1 large onion, chopped
Pieces of Roasted Squash2 medium-sized carrots, chopped
4 garlic cloves, minced
1 1 lb. butternut squash (or other winter squash), cut in half and seeded
1 8 oz. acorn squash, quartered and seeded
cooking spray
ground black pepper
2 cups water
1 tsp. curry powder
1/2 tsp. garam masala
1/4 tsp. ground red pepper
~4 cups vegetable broth

Preheat oven to 500F.

Arrange onions, carrots and squash on a baking sheet.  Lightly spray with cooking oil and sprinkle with black pepper.  Roast for about 30 minutes or until vegetables are tender and browning at the edges.  Cool for 10 minutes then peel squash and discard skin.

Combine the roasted vegetable mixture, 2 cups water, curry powder, garam masala and red pepper in a food processor; pulse until smooth.  Scrape mixture into a large saucepan and add vegetable broth.  Bring mixture to a boil, then reduce to a simmer and cook for 10 minutes, stirring occasionally.  Add more water or broth as necessary.  Add salt to taste.

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  1. Connie Lou Haskell says:

    OMG, this looks so delicious, Annie! Headed to my local farmers market in a few hours…going to be hunting down those squash..yumm! Thank you!

  2. Nancy Gentry says:

    The striped squash is called delacante squash. I love to peel it and then chop it in small pieces, drizzle EVOO (extra virgin olive oil), add salt and pepper and bake them. Yum!

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