My family has been using this recipe for many years. Your mouth will liquefy them!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ pounds butternut squash, halved and seeded
- 1 acorn squash, halved and seeded
- ½ small spaghetti squash, halved and seeded
- 3 tablespoons butter
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger root
- 1 teaspoon curry powder
- 2 tart green apples – peeled, cored and chopped
- ⅔ cup sherry
- 5 cups vegetable broth
- salt and pepper to taste
- 1 pinch cayenne pepper, or to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Place the squash, cut side down, on baking sheets and roast for 45 minutes, or until flesh is soft. Scoop out the flesh into a large bowl.
- In a medium saucepan over medium heat, melt the butter. Saute the onion, stirring frequently, for 5 minutes or until tender. Stir in the garlic, ginger and curry powder and cook 1 minute. Add the apples and sherry and simmer for 10 minutes, or until apples soften.
- Puree batches of the squash flesh and broth in a food processor or blender. Transfer the squash puree to a large saucepan. Puree the apple/sherry mixture and stir into pureed squash.
- Heat over medium heat and season with salt, pepper and cayenne, to taste.
Nutrition Facts
| Calories | 260 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 11 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 602 mg |
| Sugars | 13 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Far too much ginger, bc squash is such a neutral flavor…..toned it down with heavy cream and sour cream
My go-to soup every fall. The recipe is perfect as written, but it’s also very flexible. I sub garam masala for the curry sometimes, add extra autumn spices sometimes, and vary the amount of apple. It’s just yummy fall goodness.
Made my own curry, added mango juice, left out the powdered mustard as didn’t have any, used fine pale cream sherry as was what I had. Partner said it is a world class soup!
The best squash soup I’ve ever made! It tastes like restaurant quality at home! I used red wine vinegar instead of sherry (since I didn’t have any) but it turned out phenomenal! We froze some and it was just as good reheated!
I love this recipe! Been making it for years with rave reviews. I add heavy cream at the very end. Thank you!
This soup was very filling and delicious. The only change I made was to add a drizzle of pure maple syrup at the end because there were so many savory ingredients. Thanks!
easy to make and great tasting
I had to modify recipe to eliminate butter, onions and garlic. I added P.C Chipotle Oil to the three squashes as I roasted them. I used chicken broth and simmered the green apples, a carrot, and the spices including the sherry – was generous with Sherry 😉 Spices: ginger paste, nutmeg, salt, pepper, cayenne pepper and curry. I added the squash and simmered for about and hour. Needed to add more broth to make more liquid. Served with chunk goats cheese in as garnish – OMG it was incredible!!! Nice kick I think from Chipotle Oiland cayenne pepper and I didn’t miss garlic at all!!!
I loved it but I was the only one. My daughter can’t take ANY spice so I had to forgo the cayenne and only used a dash of medium curry powder. We also had a few extra left over roasted Korean sweet potatoes from the corner store so I peeled and threw those in too. I don’t have vegetable broth so I used the left over broth from the Hainanese Chicken.
This was very good, but I had to make a few adjustments. I only had spaghetti squash, so I sauteed carrots & red peppers, then threw in the onions & garlic. I then used 1/2 cup white wine & 2 chopped up apples, they weren’t the tart ones. For spices I used curry, ground ginger, 7 spice, cayenne & some dried parsley. Mixed this and the squash after it roasted all together with only 4 cups of of chicken stock instead as I did not have any vegetable stock. I pureed all together in my food processor, a few cups at a time, then put back in a pot on the stove. I made fresh bread with this. So delicious. This was yummy & spicy!
Delicious….It’s fall and I am roasting vegetables again especially squash. The only change I made was to use all buttercup squash and a bit more curry powder. I also added a touch of cream after I pureed the soup for a velvety texture. It’s a keeper.
This soup is amazing. Easy to make, great comfort food, and healthy too. I have been making this soup for about 3 years now, and I always look forward to the time of year when acorn, spaghetti, and butternut squashes come into season.
Delicious. I roasted 2 squash & one zucchini together with a small carrot, the onion and a head of garlic. Next time I will do the onion and garlic as in the recipe. In step 4 , I mixed everything together and cooked for 5-10 minutes before I did the purée. Would definately do this again.
Delicious recipe. Great way to use up leftover spaghetti squash!
This actually tasted better before we added the curry mixture.
This is my absolute favorite fall recipe!!! I have been making this exact recipe for a couple years now. I do make 2 small changes through… 1) I use more types of squash and make larger batches, and 2) I use chicken or turkey broth.
Squash soup of any kind is one of my favorite fall soups. I liked this recipe a lot… though I had to substitute some things… I only used accord squash; II didn’t have sherry, so I used red wine; I didn’t have fresh ginger so I used ginger powder.. things like that. But, it still turned out delicious. When I roasted the squash, btw, I sprayed olive oil on it and sprinkled a little coarse salt as well. And, of course, I used a couple of more garlic cloves than the recipe asked for:) All good.
This was incredible. I used a bunch of different squashes from my CSA and 1/2 tsp. hot curry powder and 1/2 tsp. garam masala. Also added 1/2 cup heavy cream right before serving. Will definitely make again.
This was very good and it’s a good thing because I was working with a 15.4# butternut squash (only). I increased all the ingredients x5 except kept the apples at 2. Nice autumn recipe!
Bland and I don’t think there’s much I can do with my level of experience to make this better.
WOW this soup is amazing! I followed the recipe exactly, except that i ran out of veg broth and had to use 1 cup chicken broth. I was able to puree everything in my vita-mix in 2 batches, quick and easy. 45 minutes was the perfect time for the squash to roast for me. the tops were nice and caramelized and the flesh spooned right out. There is a wonderful balance of sweet and savory in this soup. Don’t leave out the Cayenne, i used about 1/8 tsp and it’s not spicy at all just gives a little extra oomph to the curry. I’m going to take the advice of other reviewers and freeze some and add goat cheese when serving. I will definitely be making this again. Thanks for a great recipe!