Roasted Butternut Squash Soup

Roasted Butternut Squash Soup November 9, 2009

I’m a big fan of thick, hearty, creamy soups.And now that it’s autumn, and butternut squash are in season, I’m once again on a quest to make this soup taste good.Last year I tried it a couple of times, and wasn’t satisfied with the sweetness of the squash or of the apples which many recipes called for.So after a lot of searching around online and in my fridge, I put together this spicy, thick concoction.

If you prefer the unadulterated of butternut squash in your soup, go for a traditional recipe.If you’re into spicy and savory tastes, go for this recipe full of garlic and pepper!


2 butternut squash

1 acorn squash (optional)

1 potato (optional)

1 large onion

1 head of garlic, divided into two portions

3 celery stalks

4 -6 cups chicken broth + water

1 cup milk


Spices (cinnamon, all spice, ginger, salt, black pepper, crushed red pepper, curry, garam masala)


  1. Split squash in half and clean out seeds and strings (save seeds to roast later).
  2. Oil baking sheet and place squash on it cut side down.
  3. Place in 350 degree preheated oven for 45 minutes or so, along with half of garlic cloves (keep your eyes on these to see when they’re ready to be taken out, about 25-30 minutes).
  4. Take out of oven, let cool and remove skin.
  5. Saute onion for five minutes.Add half of chopped up garlic cloves, celery stalk and potato.Saute for another 5 minutes or until soft.
  6. Spoon squash from skin into the pot and allow to sauté while mixing for a few minutes.Add spices, more black pepper/red pepper if you like it spicy.(You don’t have to use all the spices mentioned here, adjust to your taste).
  7. Add 4-6 cups of broth depending on the thickness of the soup.Allow to boil and then lower the heat to a low setting.
  8. Let simmer for about 30 minutes (more or less won’t hurt).Add the rest of the roasted garlic and let simmer for another 10-15 minutes.
  9. Blend the soup with a blender and return to a pot.If it’s still thick, add about ½ to 1 cup of milk (or water).If you like it thicker, add less liquid. If you like it thinner, add more liquid.
  10. Enjoy!Yummy, spicy, thick butternut squash-garlic soup!

Fatima Abdallah

Fatima Abdallah lives in Virginia with her two daughters and travelling husband.  Her interests include Islamic work, healthy living and graphic design.

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