Tuesday, January 18, 2011

Roasted Butternut Squash Soup

This soup is another favourite in my house (  we have many favourites). It is a comforting soup especially when you have the sniffles . I think many people will agree with me when I say that it is quite tough to peel a butternut squash , but here I don't peel them . I just roast them in the oven and scoop it out with a spoon . It is quite easy to make this soup . This soup is a little bit spicy because of the cayenne pepper in it but you can omit it if you want  .


1 medium butternut squash cut into half
2 tbsp extra virgin olive oil
salt and pepper to taste
3-4 cloves garlic chopped
1 small onion finely chopped
3 cups water
2 chicken stock cubes
1/2 tsp cayenne powder
1and 1/2 tsp curry powder
2 triangles of cream cheese


Cut the squash lengthwise and scoop out the seeds with a spoon.
Drizzle olive oil over them and season them with salt and pepper and lay them flesh side down on a roasting sheet and bake them in a 180c oven for about 30-40 min.
In a saucepan add a tbsp of olive oil , in it add the onions and garlic and saute it for a few min. 
Scoop the squash with a spoon and add it in the pan.
Add the water and the stock cubes and bring it to a boil.
Turn the heat low and add the spices and simmer gently for about 5 min .
Turn off the heat and put the mixture in a blender and add the cheese .
Blend it till smooth .
Add a little milk or water if it is too thick .
Serve hot.


  1. The first time I tried to use butternut squash I attempted to peel it with a knife. Stupid, very stupid. I almost never used butternut squash again, until I realized I could bake it. It saves a lot of time. Your soup looks delicious!