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Tuesday, May 17, 2022

Express Recipes: How to make Roasted Butternut Squash soup

What I love about roasted butternut squash soup is the slight caramelised flavour that roasting brings.

Written by Ashima Goyal Siraj | Angola |
April 17, 2015 11:30:20 am
Butternut Squash Soup recipe (Source: Ashima Goyal Siraj) Butternut Squash Soup recipe (Source: Ashima Goyal Siraj)

Since the last couple of days, the weather has become slightly cold in the nights. By evening it is very cloudy and even though we haven’t had any rains, we have had lots of wind. Yesterday night it was the perfect weather to sit on the bed with a throw around and a bowl of warm soup with a sitcom on the TV. So we did just that. Actually I did just that as my husband was stuck in office till way beyond dinner time. So it was a perfect solo soup and sitcom night. Some nights you need that.

What I love about roasted butternut squash soup is the slight caramelised flavour that roasting brings. Cinnamon and nutmeg add to the sweet earthy flavour of the butternut squash. I use the same recipe for pumpkin soup as well.

Roasted Butternut Squash Soup
Preparation: 5 mins | Cooking: 20 mins (+ 1 hour for roasting) | Serves 2

1 regular size butternut squash (has about 2 cups of flesh)
1 onion, chopped
1 inch ginger, chopped
1 tsp garlic powder
salt to taste
500 ml vegetable stock
1/2 tsp cinnamon powder
1/2 tsp nutmeg powder
1/2 cup natural yoghurt, whisked (optional, skip for a vegan meal)
fresh chive sprigs
bread crumbs
4 tbsp Olive oil

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* Pre heat oven to 250ºC
* Cut the squash in half. Scoop out the seeds and the thready flesh from inside.
* Rub the inside with garlic powder and salt. Drizzle 2 tbsp olive oil and keep it face up (skin down) on a baking tray. Bake for an hour.
* After the squash is roasted, remove from oven and leave it to cool until it is comfortable to handle. Once cooled, scoop out the soft flesh from the inside, taking care not to take any skin.
* In a deep pan, add 2 tbsp olive oil. Once the oil is hot add ginger and chopped onion. Sauté till the onions are soft.
* Add the roasted butternut squash. Mix well and cook for a couple of minutes.
* Now add the vegetable stock, cinnamon and nutmeg powder. Bring the mixture to a boil.
* Remove from heat and blend to a smooth paste using a stick blender.
* At this step, the soup is ready as well. If you are vegan you can avoid the next step with yoghurt and enjoy it as is.
* Return the soup to heat and add the whisked yoghurt. Stirring continuously, bring to a boil.
* Serve in soup bowls. Garnish with chopped, fresh chives sprigs and serve with croutons on side. I like croutons to be crunchy that is why I always prefer serving them on side.

Food is never just food. I believe it’s story telling, it’s conversation. It brings people together and it speaks a universal language! I love to play around in my kitchen. The thrill of being able to create something new and sharing it with others is what fuels my passion for cooking. The fact that dear husband is a foodie and an honest critique helps! I blog about my adventures in the kitchen at

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