Roasted Butternut Squash Soup

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“From Moro East cookbook by way of traditional foods blog. I changed up a few things; you could use pumpkin or other winter squash. For the stock you could use chicken or veggie. I am putting an option for those of you that use a crockpot. This soup is very good.”
2hrs 20mins

Ingredients Nutrition


  1. Seed and peel squash; cut into 1 inch cubes.
  2. Toss with 4 tablespoons olive oil; season with sea salt and pepper. (I didn't peel it and just sprayed with olive oil pam).
  3. Put the cloves of garlic in foil with the squash in oven on cookie sheet.
  4. Bake at 425 degrees Fahrenheit for 1 hour; add garlic for the last 20 minutes. You could throw in freezer and cook in crockpot later (I did a couple squash at same time).
  5. Meanwhile, in stock pot, brown onion on low with 2 Tablespoons olive oil oil.
  6. Add turmeric, chili flakes, pepper, and pinch of cinnamon.
  7. Add potatoes; the smaller you cut them the faster the soup will cook. Brown a little. If you are using a crockpot here is where you put everything in and cook it down .
  8. Add garlic and squash; the peel will come off when you are cooking and you have strain it out.
  9. Add stock and simmer. I added 1/2 chicken stock and 1/2 veggie stock.
  10. Add parsley and cilantro if you like the stuff.
  11. When potato is soft (40 minutes) or shorter time if potatoes are cut finer.
  12. Mash the the soup until blended. After you mash the soup be careful because it will burn easily. For people with a food processor or stick blender use those, you lucky dogs.
  13. For garnish:
  14. Brown the garlic in butter and turmeric last little bit then add pine nuts watch them they burn REALLY EASILY.
  15. Use this as topping in middle of bowl of soup; a glop of yogurt then the fried bits then the green onions.

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