Roasted Butternut Squash Soup

Ingredients

• 1 large (7–8 cups / 1.7–1.9 litres)butternut squash, peeled, seeded and cut into 2.5 cm pieces
• 2onions, peeled, halved and quartered
• 2Honeycrisp apples, cored and diced into 2.5 cm pieces, unpeeled
• As neededolive oil
• To tastekosher salt
• To tasteground black pepper
• 475 ml (2 cups)chicken broth
• 1½ teaspoonscurry powder
• To serveroasted cashews, diced apple, toasted coconut and sliced spring onions

Instructions

1. 1

   Roast the vegetables

   Heat the oven to 200°C (400°F). Arrange the squash, onions and apples on a large, rimmed baking tray. Drizzle with just enough olive oil to coat, season with kosher salt (about two generous pinches) and ground black pepper, then shake the tray to spread everything in an even layer. Roast for 45 minutes, turning the mixture every 10 to 15 minutes.

2. 2

   Blend the soup

   When the squash is tender and has a few caramelised brown patches, transfer everything to a blender with 237 ml (1 cup) of the chicken broth and the curry powder. Blend, adding more broth as needed to reach your preferred consistency.

3. 3

   Reheat and serve

   If using a Vitamix, use its soup setting. With a standard blender, gently reheat the soup on the hob. Serve with your chosen toppings.

What is roasted butternut squash soup?

This American-style soup turns roasted squash, onions and apples into a smooth, savoury-sweet bowl. Roasting gives the ingredients browned edges before they are blended, while curry powder brings warmth.

The apple is blended into the soup rather than used only as a garnish, so its fruitiness balances the earthy squash. A choice of crunchy and fresh toppings adds contrast to the smooth base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 163 calories, 4g protein, 41g carbs, 1g fat.

The squash and apples provide most of the carbohydrates, while olive oil contributes fat and the chicken broth provides some protein. Pair a bowl with a protein-rich side, such as beans or a sandwich with a savoury filling, to make a more balanced plate.

Why roast the ingredients?

Squash: roasting makes it tender enough to blend and develops browned patches that add depth to the soup.

Onion and apple: they roast alongside the squash, softening and bringing savoury and sweet notes into the same purée.

Getting the texture right

Broth: start with 237 ml (1 cup) in the blender, then add the rest gradually. This lets you stop when the soup is as thick or pourable as you like.

Blending: the recipe relies on blending the roasted mixture until smooth. Take care with hot contents and follow your blender’s instructions for processing warm food.

How to tell when the squash is ready

Tenderness: the squash should be soft enough to blend after the stated 45 minutes of roasting. Check a piece with a knife or fork.

Colour: expect a few caramelised brown patches, not heavy browning across the whole tray. Turn the mixture every 10 to 15 minutes as it roasts.

Curry powder and seasoning

Curry powder: 1½ teaspoons adds gentle spice without taking over the squash and apple. Blend it into the soup with the first cup of broth.

Salt and pepper: season the vegetables before roasting, using about two generous pinches of salt as a starting point. Taste the blended soup before serving and adjust if needed.

Toppings and serving

Crunch: roasted cashews add a crisp, nutty contrast to the smooth soup. Add them just before serving so they keep their texture.

Freshness: diced apple and sliced spring onions give a bright finish, while toasted coconut adds another layer of texture. Serve the toppings separately so everyone can choose.

Recipe notes & tips

• Cut the squash and apple into similarly sized pieces so they roast at a similar rate.
• Spread the ingredients in an even layer on a large rimmed tray.
• Turn the mixture every 10 to 15 minutes to help it roast evenly.
• Add the remaining broth little by little so you can control the soup’s thickness.
• Keep crunchy toppings separate until just before serving.

Variations

• Extra curry: add a little more curry powder if you prefer a stronger spice flavour.
• More heat: stir a pinch of chilli into the blended soup.
• Nut-free topping: leave out the cashews and use extra diced apple or spring onion.
• Different garnish: finish with toasted coconut for a sweet, crisp contrast.
• Vegetarian version: use vegetable broth instead of chicken broth.

Common mistakes to avoid

• Crowded tray: the ingredients may soften without browning; spread them out in an even layer.
• Skipping the turns: some pieces may brown more than others; turn the mixture every 10 to 15 minutes.
• Adding all the broth at once: the soup may become thinner than you want; blend in the remaining broth gradually.
• Blending before the squash is tender: the mixture may not become smooth; roast until the squash is soft.
• Topping too early: cashews can lose their crunch; add toppings when serving.

How to store

Refrigerate leftover soup in a covered container and use within 3 to 4 days. Reheat gently in a saucepan, stirring occasionally, and add a little broth or water if it has thickened; store toppings separately.

Frequently asked questions