Roasted butternut squash soup with curry

This makes a great Thanksgiving appetizer!


  • 1 to 2 butternut squashes, depending on size, peeled, seeded, cut up
  • 2 yellow onions, diced
  • olive oil
  • salt & pepper
  • vegetables stock
  • 1 tsp curry powder or more to taste
  • for serving: toasted coconut flakes, toasted cashew pieces, scallions, fresh or dried banana slices


  • pre-heat oven at 425F
  • dice squash and onions, toss with olive oil salt and pepper in a large roasting dish
  • roast for 35-45 min, until very tender and slightly browned, tossing occasionally
  • add the roasted veggies to a big pot, cover with stock, blend until smooth with an immersion blender, add the curry, adjust seasonings to taste
  • serve hot, with the toppings in separate bowls so guests can pick and choose
  • you can also serve with spiced, roasted seeds form the squash or your carved pumpkins 🙂