Roasted Butternut Squash Soup

Photo Credits: Robert Baldus from Knoxville, USA

This butternut squash soup gives an elegant start to a hearty meal. This smooth combo of veggies & butternut squash is sure to please everyone’s senses. Super easy to make, this soup also makes for a healthy meal option in itself.

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  • 1 large Butternut squash, peeled and chopped
  • 1 medium Onion, peeled and diced
  • 1 medium Carrot, diced
  • 1 Celery stalk, diced
  • 2 Garlic Cloves
  • 1 tablespoon Vegetable stock
  • 1/2 tablespoon Red Chili powder
  • 1 teaspoon Tabasco Sauce (optional)
  • Salt, to taste
  • 3 – 4 tablespoons Olive Oil
  • 4 cups Water

Procedure for making this Soup

  1. Set the oven for preheating to 180 degrees C.

Note: You may use this oven.

  1. Meanwhile, combine the olive oil, salt and red chili powder in a bowl and toss all the veggies with this mixture. Then transfer them to a baking tray.
  2. Put the tray in the oven for about 45 minutes.
  3. Once done, remove the tray from the oven and allow to cool. Then blend the baked veggies in a mixer with water (as required) to a thick puree.
  4. Place a saucepan on low-medium heat, and pour the pureed soup into it.
  5. Add the rest of the water to the pan along with the vegetable stock, stir and simmer for 5 minutes.
  6. Turn off the heat and add the Tabasco (if using) and stir.
  7. Ladle out the soup into serving bowls and serve hot with toasted bread!

Preparation Time: 1 hour

Serves: 4

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