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    You are Here: Masala Herb » Recipes » Soups

    Roasted Butternut Squash Soup with Apple

    Published: Oct 11, 2019 · Modified: Sep 29, 2022 by Helene Dsouza

    96.8K shares
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    Helene Dsouza
    Roasted Butternut Squash Soup with Apple, ginger and cream. Make this soup vegan by switching the cream in the recipe with coconut cream.
    Total Time: 55 minutes minutes
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Squash Roasting time: 20 minutes minutes
    4 servings
    4.7 from 112 votes
    VIDEO Recipe
    Roasted Butternut Squash Soup with Apple

    Bright, healthy and the best roasted butternut squash soup with apple and cream.

    This easy butternut squash soup with deep beautiful flavors will be your new fall soup favorite!

    Watch the video how-to and get the recipe with process shots further below.

    Roasted Butternut Squash Soup with Apple
    Recipes from around the world E-Book

    Global Food Recipes

    with Spices and Herbs

    Free E-Book available for a limited time. Grab yours now and get instantly inspired!

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    Jump to:
    • 🍎 Ingredients
    • 🔪 How to make it?
    • 🧂 Garnish
    • 🥣 Serving
    • ❄️ Freeze
    • 💡 Vegan option
    • 👁️ More fall soups
    • 📖 Recipe
    • 💬 Comments

    🍎 Ingredients

    For this recipe, you will need a handful of ingredients.

    These are some of the main ingredients that add all the flavors to your autumn squash soup recipe.

    Butternut squash

    The butternut squash is roasted in this recipe because roasting releases the natural sugars in your winter squash.

    That means your butternut squash is kind of caramelizing a bit and that way you will get a whole lot of natural flavors into your roasted squash soup.

    You can use large or small butternut squash, it doesn't matter because the squash is cut into cubes to roast in the oven later.

    Butternut Squash

    Apple

    Yep, I did it. I added an apple to this soup.

    Why? Because I have done it before in my mulligatawny soup and I love the combination of roasted butternut squash apple soup.

    You are going to love the addition of apple in this soup!

    You can use a granny smith because this green apple will add more sour flavors to your soup, which in turn will balance the natural sweetness of your roasted butternut squash.

    Ginger and Garlic

    Ginger and Garlic go hand in hand.

    The ginger adds a warm fall-like touch to your soup and the garlic mellows the ginger while bridging the taste.

    Both are anti-inflammatory and boost the health of your immune system.

    Roasted Butternut Squash Soup with Apple

    Seasoning

    The seasoning is easy and compliments the roasted butternut squash, apple, and ginger-garlic flavors.

    The seasoning includes:

    • Cumin
    • Coriander Seed
    • Paprika
    • Black Pepper
    • Salt

    Other ingredients

    I also add sliced onion, stock, olive oil and cream to the soup.

    You can use a regular white onion or a red/purple onion in this recipe, the choice is up to you.

    For the stock, I use vegetable stock, such as concentrated stock from Knorr mixed with water, or a bouillon cube mixed in water or homemade vegetable broth or commercial broth.

    You can use extra virgin olive oil in this recipe (yes you can heat up extra virgin olive oil).

    You can choose to add regular liquid cream, fresh cream, heavy cream or half and half.

    Roasted Butternut Squash Soup with Apple

    🔪 How to make it?

    To prepare this roasted butternut soup recipe with apple is easy.

    Just follow the steps below and watch my video, located in the recipe card at the bottom of this post.

    Detailed ingredients and instructions can be found in the printable recipe card further at the bottom too.

    Step 1

    To prepare your butternut squash, peel and cut your squash into same-sized cubes.

    Place the squash cubes into a mixing bowl with olive oil, salt, and black pepper.

    Mix everything well so that your butternut squash pieces are well coated with the oil.

    cut butternut squash

    Spread your squash out over a baking sheet and roast the squash in the oven until cooked through.

    spread butternut squash over sheet pan
    Roasted Butternut Squash

    Step 2

    Heat up a pot with the olive oil and onion and cook the onion soft.

    Add the ginger, garlic, roasted squash and apple and combine.

    prepare butternut squash soup

    Add the seasoning, the cumin, coriander seed powder, paprika, salt, and black pepper.

    Pour in the stock, mix everything and cover and cook.

    season roasted butternut squash soup

    Step 3

    Cook your winter squash soup until your ingredients are soft.

    Blend your soup smooth with an immersion blender.

    Enrich the soup with cream and mix well over the stove.

    blend butternut squash soup smooth

    Your soup is ready when it's cooked and it starts to bubble up.

    Serve hot with garnish.

    🧂 Garnish

    You can garnish your apple butternut squash soup with a dollop of sour cream or fresh cream.

    I like the thicker cream varieties because they thicken the soup nicely.

    BUT when I try to control my weight and calorie intake, I tend to just simply add some fresh herbs or spices to top my butternut squash soup.

    Here are some herb butternut squash soup toppings:

    • Parsley - that's a classic choice of herb to garnish your soup
    • Cilantro - if you enjoy cilantro. Works great with the spices used in the soup
    • Chives - to add a sharp touch to your soup
    • Garden Cress - Those are young delicate sprouts, similar to chives.
    • Other Sprouts - such as radish sprouts, pea sprouts. Those add some nutrition to your food too.

    You can also garnish your soup with the following ingredients:

    • Paprika or Cayenne powder - that's what I used in the pictures
    • Zaatar seasoning - amazing Mediterranean seasoning
    • Pumpkin Seed Oil or Olive Oil - The first one adds a lot of flavors
    • Balsamic Vinegar - a few drops can make it all special
    Roasted Butternut Squash Soup with Apple

    🥣 Serving

    You can serve this soup as a starter or as a stand-alone soup.

    I tend to enjoy it for dinner as the main course dish with bread and I love roasted butternut squash with garlic butter bread.

    I think flatbreads such as Italian focaccia, middle eastern zaatar manoushe or Indian nan or chapati are great with this soup too.

    ❄️ Freeze

    Yes, you can freeze this butternut squash soup!

    Here is how I do it.

    I prepare and cook my soup as per the recipe further below.

    Then I make batches and keep the soup in square Tupperware containers.

    The containers are then kept in the freezer so that the soup freezes.

    I usually freeze a batch for 2 servings or 1 serving, but you can also freeze a larger batch in one big container if you need to feed your family on a busy night.

    To thaw the soup, simply place the frozen soup into a pot on the fire.

    The soup will melt gradually over medium heat on the stove and turn into a creamy liquid soup once again.

    Then just heat up the soup enough so that you can serve it hot.

    Roasted Butternut Squash Soup with Apple

    💡 Vegan option

    The soup recipe is vegetarian because it contains cream, which is added at the end of the soup making process.

    However, you can turn this roasted butternut squash into a vegan meal by switching or leaving out the cream in the recipe.

    You can substitute the cream with coconut cream or thick coconut milk

    I prefer the coconut cream because it adds to the texture and coconut works great in this soup due to the ginger garlic flavors and the cumin and coriander powder.

    👁️ More fall soups

    • Ginger Coconut Detox Lentil Soup
    • Ginger Carrot Soup
    • Nourish Me Soup
    Roasted Butternut Squash Soup with Apple
    Recipes from around the world E-Book

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    with Spices and Herbs

    Free E-Book available for a limited time. Grab yours now and get instantly inspired!

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    📖 Recipe

    Roasted Butternut Squash Soup with Apple

    Roasted Butternut Squash Soup with Apple

    Roasted Butternut Squash Soup with Apple, ginger and cream. Make this soup vegan by switching the cream in the recipe with coconut cream.
    4.69 from 112 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Squash Roasting time: 20 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 4 servings
    Calories: 259kcal
    Recipe by: Helene Dsouza

    Ingredients

    To roast Butternut Squash

    • 2 Pounds Butternut Squash
    • 1 Tablespoon Olive Oil
    • 1 Teaspoon Salt
    • Pinch Black Pepper Ground

    For the Soup

    • 1 Tablespoon Olive Oil
    • 1 Onion sliced
    • 1 Inch Ginger Fresh chopped
    • 2 Pieces Garlic Cloves chopped
    • 1 Apple cut into small pieces
    • 1 Teaspoon Cumin Seeds Ground
    • 1 Teaspoon Coriander Seeds Ground
    • ¼ Teaspoon Black Pepper Ground
    • 1 Teaspoon Paprika Powder
    • 1 Teaspoon Salt
    • 5 Cups Broth veg or chicken
    • ⅓ Cup Cream table cream or sour cream
    US - Metric

    Instructions

    To roast squash

    • Peel your butternut squash. Cut the squash into same-sized cubes.
      2 Pounds Butternut Squash
    • Place the butternut squash into a mixing bowl and add olive oil, salt, and black pepper. Mix so that the squash is covered in oil.
      1 Tablespoon Olive Oil, 1 Teaspoon Salt, Pinch Black Pepper Ground
    • Line an oven tray with a parchment paper and arrange squash cubes on it so that they are spread out.
    • Roast the butternut squash in the oven for about 20 minutes or until cooked through at 350° Fahrenheit/ 180° Celsius.

    To prepare the soup

    • Heat up a pot with the olive oil and sauté your sliced onion. Cook until soft on medium heat.
      1 Tablespoon Olive Oil, 1 Onion
    • Add in your chopped ginger and garlic and your roasted butternut squash cubes and apple pieces. Combine everything in a lower heat setting.
      1 Inch Ginger Fresh, 2 Pieces Garlic Cloves, 1 Apple
    • Season with the spices, the cumin, coriander seed powder, paprika, black pepper and salt and mix over a lower heat setting.
      1 Teaspoon Cumin Seeds Ground, 1 Teaspoon Coriander Seeds Ground, ¼ Teaspoon Black Pepper Ground, 1 Teaspoon Paprika Powder, 1 Teaspoon Salt
    • Pour in your broth and mix.
      5 Cups Broth
    • Cover and cook over medium heat until all your ingredients look soft. Stir occasionally. That can take about 10 minutes.
    • With a hand blender, blend your soup smooth. Heat up your soup over a lower heat setting.
    • Pour in your cream and mix. Cook 2 more minutes and you are done.
      ⅓ Cup Cream
    • Serve hot with a garnish of your choice (see garnish suggestions in the post)

    Equipment

    • 1 Parchment Paper
    • 1 Medium Pot with Lid (5 qt)
    • 1 Silicone Spatula
    • 1 Hand Blender

    Nutrition

    Nutrition Facts
    Roasted Butternut Squash Soup with Apple
    Amount Per Serving
    Calories 259 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 5g25%
    Cholesterol 27mg9%
    Sodium 2358mg98%
    Potassium 922mg26%
    Carbohydrates 41g14%
    Fiber 6g24%
    Sugar 14g16%
    Protein 3g6%
    Vitamin A 25297IU506%
    Vitamin C 52mg63%
    Calcium 142mg14%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

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    96.8K shares
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    I am Helene, and I created Masala Herb in 2011. Here you will learn to cook with spices and herbs. I share from scratch, international food recipes and my mission is to teach you to cook flavorful food at home. Read More…

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    1. Rebeca Berberyan says

      September 10, 2023 at 2:39 am

      5 stars
      So delicious soup I have been using this recipe for 2 years. I never get tired of eating this soon my family loves it!!!👍👍💜💖💖👌

      Reply
      • Helene Dsouza says

        September 17, 2023 at 2:33 pm

        Thanks for sharing Rebeca 🙂

        Reply
    2. Dana says

      September 03, 2023 at 1:46 pm

      5 stars
      Delicious! My family loved it. Served with sourdough garlic toasts.

      Reply
      • Helene Dsouza says

        November 19, 2023 at 12:49 pm

        Thanks for sharing Dana, I'll try it with sourdough garlic toast next time.

        Reply
    3. Beth Paolero says

      March 26, 2022 at 1:37 pm

      I was lazy, and just roasted the squash in halves instead of peeling and chopping it. It came out just as good as when I did it the hard way. Love this soup!

      Reply
      • Helene Dsouza says

        March 28, 2022 at 8:22 am

        Hi Beth, tbh I feel the same way sometimes. If it works out, why not right? 🙂

        Reply
    4. Beth says

      February 11, 2022 at 2:48 am

      5 stars
      Love this soup! I divided the olive oil, since it was mentioned twice but only listed once. Also, does each serving really have a full day’s worth of sodium?

      Reply
      • Helene Dsouza says

        February 12, 2022 at 8:20 am

        Hi Beth, thanks for pointing that out with the olive oil, I'll make it more clear in the recipe. The sodium in the recipe is calculated based on the commercially available stock or broth, and those commercial soup broths are always full of sodium. Yet, if you would use homemade stock, you wouldn't have that problem, the sodium content would be minimal. That means, if you are looking to reduce sodium intake, use only homemade broth or stock in this recipe.

        Reply
    5. Mallory says

      October 16, 2021 at 1:17 pm

      I have made this soup at least a dozen times and I absolutely LOVE IT. The best butternut squash soup I've ever made. I probably use a bit more ginger than is called for just because of how much I love the taste, but would not change anything about it. It's also given me an excuse to improve my immersion blencing skills 😛

      Thanks for this wonderful recipe!

      Reply
      • Judy says

        October 28, 2021 at 8:12 pm

        I also add coconut milk to make creamy! For my sweet potato recipe. Similar to this recipe!

        Reply
    6. Lex says

      September 22, 2021 at 2:04 am

      4 stars
      This is a great soup! I've never tried butternut soup before! Made mostly as directed, used vegetable stock & added some croutons and parsley on top! Kids are it without much complaint. Hubby really loved it. We eat primarily whole foods plant based. Would make again! Thanks!

      Reply
      • Helene Dsouza says

        September 22, 2021 at 1:10 pm

        Thanks for your feedback and serving ideas Lex. Glad you guys loved it.

        Reply
    7. CONNIE says

      September 21, 2021 at 1:09 pm

      5 stars
      I tried this soup and it was so delicious that I not only ate it as soup but I added it to many other dishes to zip up the flavor.
      Added it to pasta and dipped sandwiches into it, everything I tried it with tasted better.

      Reply
      • Helene Dsouza says

        September 21, 2021 at 1:41 pm

        My husband Paul loves to dip his bread into the soup. He said he will try that with the pasta. 😀

        Reply
    8. Tanya says

      February 16, 2021 at 6:39 pm

      5 stars
      Absolutely delicious! I did use a whole bulb of garlic, only because we grow our own garlic and love it. I tossed the squash with cinnamon before roasting and omitted the cream. Otherwise I followed the recipe. Now I know what my remaining Butternut squash will be used for. Thank you for sharing your recipe! 🙂

      Reply
      • Helene Dsouza says

        February 17, 2021 at 7:09 am

        Oh wow I never thought of growing my own garlic for some crazy reason. Thanks for sharing how you did your butternut squash soup, I bet others will get a good idea of the various possibilities. 🙂

        Reply
    9. Charity Barger says

      February 08, 2021 at 10:30 pm

      5 stars
      Hi Traci,
      My taste taste was amazing. I had around 4 butternuts to use before they went bad. I used a big red sweet pepper in place of the onion. One of my family cannot tolerate onion but, it still tastes wonderful. Yours is my favorite butternut soup recipe. Next I want to try making something with the noodles!😊 thank you for posting. Lots of cudos here!

      Reply
      • Helene Dsouza says

        February 09, 2021 at 7:56 am

        Glad you loved it Charity! 🙂

        Reply
    10. Ruth says

      January 19, 2021 at 6:08 pm

      5 stars
      Made today, a smaller batch. Only changes were using candied ginger, no cumin (personal preference), adding curry powder and cinnamon. It’s fantastic!

      Reply
      • Helene Dsouza says

        January 21, 2021 at 12:32 pm

        Thanks for sharing Ruth 🙂

        Reply
    11. Imelda says

      December 23, 2020 at 10:40 pm

      5 stars
      Absolutely delicious! I didn’t even measure anything, since i love all the spices, best butternut soup❤️❤️❤️ this will be my go to recipe, thank you very much😍

      Reply
    12. Cheryl says

      December 14, 2020 at 11:02 am

      5 stars
      I made this today. Left out the Apple. Added broth onion garlic thyme. It’s delicious. I will serve with some hot sauce.

      Reply
      • Helene Dsouza says

        December 15, 2020 at 12:57 pm

        Great idea with the hot sauce. I tried it with a mango habanero hot sauce, it was amazing!

        Reply
    13. Sue says

      December 12, 2020 at 4:54 pm

      5 stars
      I made this soup as written and it is absolutely delicious! A real winner - I’ve made other recipes for squash soup but this will be my go to from now on.

      Reply
      • Helene Dsouza says

        December 13, 2020 at 3:28 pm

        That's lovely! Thanks so much for sharing Sue, you made my day 🙂

        Reply
    14. Leslie says

      December 11, 2020 at 6:22 pm

      5 stars
      Loved it! Can’t wait to make it again.

      Reply
      • Helene Dsouza says

        December 13, 2020 at 4:17 pm

        That's great, glad you enjoy the soup. 🙂

        Reply
    15. Jackie Forrester says

      December 09, 2020 at 5:58 pm

      5 stars
      I put it in a blender. It turned out like velvet richness on your palate. The blend of spices combined with the apple turned this squash soup into a soup like no other.

      Reply
      • Helene Dsouza says

        December 10, 2020 at 1:54 pm

        Thanks for your lovely feedback Jackie 🙂

        Reply
    16. Wasting says

      December 09, 2020 at 1:12 pm

      1 star
      Wasn't a fan of this one. Bland and stringy. I then tried to save it but was unable to.

      Reply
      • Helene Dsouza says

        December 13, 2020 at 4:44 pm

        I'm sorry that the soup didn't turn out as expected. I'm not sure why yours would turn out stringy. I recommend using a good and powerful blender. Also, quantities of the spices should be followed exactly as per recipe so that it doesn't turn out bland and boring.

        Reply
      • Linda says

        February 07, 2022 at 9:23 pm

        Sorry, I think your criticism is ridiculous. How can it be bland with all those spices and herbs. Your BAD!

        Reply
    17. Heidi says

      December 08, 2020 at 5:21 am

      A few other topping suggestions, sprinkled lightly:
      Pomegranate Arils
      Dried cranberries
      Walnuts or Pecans, roasted or candied
      Chives

      A red garnish mixed with green on a swirl of cream is nice for Christmas.

      Happy Holidays, everyone!

      Reply
      • Helene Dsouza says

        December 08, 2020 at 9:53 pm

        Love all your ideas Heidi, I will try the dried cranberries next. Happy Holidays!

        Reply
    18. Colleen Denyer says

      December 02, 2020 at 7:45 pm

      5 stars
      Prep time was nowhere near 15 minutes. More like 40 minutes. Absolutely delicious though.

      Reply
      • Helene Dsouza says

        December 03, 2020 at 2:19 pm

        Here is how I break down the prepping time: I take 10 mins cutting the squash, placing them on parchment paper, taking the roasted squash from the paper, and another 5 mins to keep all the other ingredients ready. The rest is cooking and roasting time in my book. Maybe that's helpful to someone.

        Reply
    19. MarciaS says

      November 28, 2020 at 1:30 am

      5 stars
      Served it for Thanksgiving dinner and guests loved it!

      Reply
      • Helene Dsouza says

        November 28, 2020 at 3:35 pm

        Thanks for leaving a feedback, I appreciate it. 🙂

        Reply
    20. Jen says

      November 26, 2020 at 7:45 pm

      5 stars
      Not bad!

      Reply
    21. Julia says

      November 25, 2020 at 1:06 pm

      5 stars
      absolutely delicious!

      Reply
      • Helene Dsouza says

        November 28, 2020 at 4:35 pm

        awesome! glad you liked it 🙂

        Reply
    22. Courtney Lynn says

      November 23, 2020 at 7:21 pm

      1 star
      Made this tonight and did not enjoy the cumin spice with the rest of the flavors 👎🏼

      Reply
      • Helene Dsouza says

        November 28, 2020 at 3:39 pm

        I'm sorry to read that you didn't enjoy the flavors.

        Reply
    23. Melissa W says

      November 21, 2020 at 5:55 pm

      5 stars
      This soup was so delicious. I didn't use any onion because my son can't eat it. The soup held up and had delicious flavor. In addition, I did peel the apples prior to cutting and cooking. Yum! Thank you for the recipe!

      Reply
      • Helene Dsouza says

        November 21, 2020 at 7:39 pm

        That's wonderful! Thanks for sharing. Others will find it useful to know that the soup can be made without onion too.

        Reply
    24. Theresa says

      November 16, 2020 at 2:28 am

      5 stars
      I loved the flavors in the soup, but mine was thinner then I like, so will omit a cup of broth next time! Thanks for posting your recipe!

      Reply
      • Helene Dsouza says

        November 18, 2020 at 2:42 pm

        Thanks for your feedback Theresa

        Reply
    25. Christa says

      November 14, 2020 at 2:28 am

      4 stars
      Yummy! I love the flavors! I think I used a bit too much broth so it was thinner than I would have liked. I added a bit of canned pumpkin at the last minute. Worked perfectly!

      Reply
      • Helene Dsouza says

        November 14, 2020 at 11:28 am

        thanks for your feedback Christa 🙂

        Reply
    26. Helene Dsouza says

      November 12, 2020 at 2:16 pm

      Awesome, glad you loved it 🙂

      Reply
    27. Sabrina says

      November 12, 2020 at 12:37 pm

      5 stars
      This soup is so good! I omitted the ginger because I didn’t have any on hand and it’s still really tasty. I’ll be keeping this one. 💜

      Reply
    28. Kim says

      November 11, 2020 at 6:23 pm

      5 stars
      Added some goat cheese and little toasties to mine!

      Reply
      • Helene Dsouza says

        November 12, 2020 at 2:31 pm

        That sounds delicious too! 🙂

        Reply
    29. Emily says

      November 11, 2020 at 12:30 pm

      5 stars
      This is the perfect butternut squash soup! Thank you! So much yum.

      Reply
      • Helene Dsouza says

        November 12, 2020 at 2:43 pm

        Nice! Glad you loved the soup

        Reply
    30. Suzanne says

      November 10, 2020 at 7:41 pm

      5 stars
      Delicious great flavors - definitely a keeper. I didn’t have coriander so I used curry powder

      Reply
      • Helene Dsouza says

        November 12, 2020 at 2:55 pm

        Thanks for sharing your recipe version Suzanne.

        Reply
    31. Ritchie says

      November 02, 2020 at 11:36 pm

      3 stars
      Not bad but the cumin overpowers everything. I'd make again without cumin and add maple syrup and nutmeg.

      Reply
      • Helene Dsouza says

        November 03, 2020 at 8:29 pm

        thanks for your feedback Ritchie. We appreciate it.

        Reply
    32. Thandie says

      November 02, 2020 at 7:35 pm

      5 stars
      Sooooooo good and easy to make..didn’t have coriander, so I added curry powder instead

      Reply
      • Helene Dsouza says

        November 05, 2020 at 8:52 pm

        Lovely idea! Thank you for sharing it with us. 🙂

        Reply
    33. Lisa says

      October 29, 2020 at 2:02 pm

      5 stars
      Best squash soup ever! I was hesitating making it because I'm not a fan of squash, but I do love soup. This was so yummy and comforting. Will make again.

      Reply
      • Helene Dsouza says

        November 12, 2020 at 2:26 pm

        That's great! I know squash is not everyones business but it's a success in my book if you loved it.

        Reply
    34. Char says

      October 27, 2020 at 1:01 pm

      5 stars
      I made the soup and the flavors were really yummy.

      Reply
      • Helene Dsouza says

        November 05, 2020 at 8:29 pm

        Fantastic! Thanks for sharing 🙂

        Reply
    35. Julie says

      October 27, 2020 at 2:31 am

      Hi! I'm about to make this tomorrow but I noticed the sodium content!!! haha!! Is this a mistake??! That is so much sodium!!

      Reply
      • Helene Dsouza says

        October 27, 2020 at 12:34 pm

        Hi Julie, The sodium is high because the recipe card system uses and calculates the sodium quantity in store-bought broth. Now, if you would use homemade broth, you wouldn't have such a crazy high sodium quantity. The nutrition facts are rarely that accurate because it always depends on what ingredients you use. The fresher and the more homemade, the better. You can skip the broth altogether and use water instead but the flavors won't be that intense.

        Reply
    36. Sherrie says

      October 21, 2020 at 9:22 pm

      5 stars
      Used the squash seeds for toppers, I roasted them of course and substituted cream with coconut milk! Delicious

      Reply
      • Helene Dsouza says

        November 05, 2020 at 8:38 pm

        Great idea with the seeds and the coconut milk! Thanks for sharing Sherrie

        Reply
    37. Sstalter says

      October 21, 2020 at 1:01 am

      5 stars
      I made this soup for my husband. He said it was ok. I love it. I don't like butter nut squash unless it is cooked fresh and has some texture to it. But this soup was amazing. A little spice and a suttle sweetness. Excellent I will make again.

      Reply
    38. Aileen Burke says

      October 18, 2020 at 5:40 am

      This is the recipe I've been looking for. Can I use frozen pre chopped squash? What kind of apple would you recommend?

      Reply
      • Helene Dsouza says

        October 18, 2020 at 3:08 pm

        Yes, you can use pre-chopped frozen squash too. I like to use an apple that cooks through fast and perhaps a tart variety. You can try out different varieties to see which one you prefer the most. It's like picking a good wine, everyone has a favorite. 🙂

        Reply
    39. B Stadler says

      October 12, 2020 at 4:01 am

      4 stars
      This was pretty time consuming to make & I did not like the cumin in the recipe. It fought the other flavors. I Added some nutmeg and Maple syrup. I would make again without the cumin.

      Reply
      • Helene Dsouza says

        October 13, 2020 at 10:12 pm

        Thanks for sharing your experience. We appreciate it 🙂

        Reply
    40. Joan Inciardi says

      October 08, 2020 at 5:20 pm

      5 stars
      This recipe was superb! Thank you so much! Added a sprinkle of balsamic vinegar plus a dollop of Greek yogurt as I served the soup. Will make it again and again.

      Reply
      • Helene Dsouza says

        October 10, 2020 at 3:44 pm

        Glad you enjoyed it Joan. Thanks for sharing 🙂

        Reply
    41. Mrs.Giuseppe says

      October 07, 2020 at 12:21 pm

      5 stars
      Forgot to take a good picture. It was so good I just started eating it.🤣
      *I added a tbsp of sour cream for this bowl.

      Reply
      • Helene Dsouza says

        November 05, 2020 at 8:43 pm

        Mission accomplished 😀

        Reply
    42. Judy says

      October 05, 2020 at 1:58 am

      5 stars
      Delicious! I made this tonight & served with a fresh salad & 7-grain bread. Perfect! This is now on my autumn meal rotation.

      Reply
      • Helene Dsouza says

        October 05, 2020 at 1:39 pm

        Thanks for your feedback Judy 🙂

        Reply
    43. Sandy says

      October 01, 2020 at 6:56 pm

      4 stars
      Was good, didnt the need cream

      Reply
    44. Melinda says

      September 28, 2020 at 5:05 pm

      I am making a large quantity for a neighborhood gathering and will be taking it in a small crockpot. Can I assume that if I want to x4 the recipe that all of the ingredient should be x4? I don’t want the seasonings to be overpowering. This is my first time to make this recipe. Thank you!

      Reply
      • Helene Dsouza says

        September 28, 2020 at 6:05 pm

        Theoretically yes, however, to be on the save side, I recommend adding a smaller quantity of seasoning. You can then taste test and add more if need be. Especialy if you havn't made the soup yet in the recommended quantity as per recipe. You can always add more spices but not remove them. Cooking larger quantities can be tricky, and the larger the quantity the more difficult it gets to add the correct quantity of seasoning spices. I hope this helps.

        Reply
    45. holly says

      September 27, 2020 at 8:20 pm

      5 stars
      It was good and easy to make

      Reply
    46. Sara says

      September 18, 2020 at 12:03 pm

      5 stars
      This was delicious!! I used oregano instead of coriander because I couldn’t find it and added a dash of cinnamon. Will definitely make again!

      Reply
    47. Mary Mendonca says

      September 08, 2020 at 3:08 am

      Thanks Helene for sharing. I am dying to prepare this soup.
      All your recipes are just amazing.

      Reply
      • Helene Dsouza says

        September 08, 2020 at 11:48 am

        I'm glad to read that you have been enjoying our recipes. Thanks for taking the time to comment, I appreciate it, Mary. 🙂

        Reply
    48. Janetta says

      September 04, 2020 at 8:51 pm

      5 stars
      Perfect 🍂

      Reply
    49. Niina Baum says

      August 28, 2020 at 12:53 pm

      5 stars
      I added some carrots and substituted the water with chicken stock. Served it with toasted herb flat bread on day one and on day two I made apple, spinach, cheddar grilled cheese sandwiches.

      Reply
      • Helene Dsouza says

        August 28, 2020 at 11:59 am

        Fantastic! Thanks for sharing 🙂

        Reply
    50. Andrea Hekman says

      August 25, 2020 at 2:12 am

      1 star
      Followed this recipe to a T and ended up with a bowl of brown slop. Imagine my embarrassment when my husband comes home from work excited for his soup and I have to give him this!!

      Reply
      • Helene Dsouza says

        August 25, 2020 at 4:41 pm

        Wow! That's definitely not what it's suppose to look like. What did the butternut squash look like before and after roasting? Maybe it's the pumpkin. You can see mine on the pictures and in the video, it doesn't change into a brown slop. I hope it will look better next time!

        Reply
    51. Elizabeth Michelle says

      August 21, 2020 at 9:46 pm

      5 stars
      Made it, didn't add cream just a dollop of Greek yogurt and a pinch of thyme. I think it would be really good with a hit of mint as well.

      Reply
      • Helene Dsouza says

        August 21, 2020 at 10:56 pm

        That's interesting. Yeah I bet it would be great with some mint too and perhaps some chili pepper flakes. It would be more like my Turkish lentil soup. Thanks for sharing!

        Reply
    52. Brenda says

      August 21, 2020 at 12:02 pm

      5 stars
      Great recipe. My guests couldn't stop raving about it. Served it with a dollop of sour cream and sprinkle of chives. Restaurant quality!

      Reply
      • Helene Dsouza says

        August 21, 2020 at 4:10 pm

        Thanks for sharing your feedback Brenda! 🙂

        Reply
    53. Bumblebee says

      February 04, 2020 at 5:17 pm

      5 stars
      Absolutely fab. The family ate the whole batch! Beautiful flavours

      Reply
    54. Monica Foster says

      January 22, 2020 at 7:27 am

      5 stars
      Love! I did add 1 shredded carrot and one diced celery at the time of sauteèing the onion, for more flavor. I also added about 10 oz. Pumpkin puree when about to blend. Also added a pinch of nutmeg! It was more flavorful, delicious! I topped with cilantro, and toasted pepitas i toasted in a small skillet with salt, pepper, cumin, and corriander.

      Reply
      • Helene Dsouza says

        January 27, 2020 at 7:29 am

        thanks for sharing your flavor ideas 🙂

        Reply
    55. Christine St George says

      January 18, 2020 at 11:25 am

      5 stars
      I roasted squash for 25min. I used 2 small squash. I used 1&1/4 tsp of ground ginger instead of fresh. I only used 1/4 cup of half and half cream. Tastes wonderful!

      Reply
    56. Vicki Claytor says

      January 14, 2020 at 8:14 am

      5 stars
      Really good. Didn’t have coriander, used curry instead of cumin. Roasted garlic in the oven with the squash.

      Reply
      • Helene Dsouza says

        January 27, 2020 at 7:31 am

        Thanks for sharing, glad to read that you enjoyed the soup.

        Reply
    57. Traci says

      January 05, 2020 at 8:07 am

      5 stars
      I made this recipe using full vegetable broth and subbed coconut milk for the cream. Paired with fresh baked olive bread. DELICIOUS!

      Reply
      • Helene Dsouza says

        January 27, 2020 at 7:32 am

        Hi Traci, thanks for leaving your feedback. I'm going to make it next with baked olive bread. Sounds amazing!

        Reply
    58. Rae Monsere says

      October 15, 2019 at 12:20 pm

      5 stars
      This soup is delicious! The cutting and roasting of the squash takes time so start that ahead. The flavors of all the spices are what really puts the finishing touch on this soup.

      Reply

    Hi there! I'm Helene and here you will learn how to cook with spices and herbs. Discover global food and learn to season your food like a pro. Read more about my work and mission.

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