Roasted butternut squash and onion soup (with a hint of curry)

I watched an episode of Donna Hay’s Fast Fresh and Simple show recently and she made a quick and easy roasted butternut squash and onion soup.  Butternut squash soup is a regular feature on my meal plans and I’m constantly on the lookout for ways to update my recipes.  I was curious as to how a roasted onion would change the flavour of a regular butternut squash soup.  I had some squash leftover from the week and I substituted the onion with a shallot.  As I started making the soup, I decided to add a teaspoon of curry powder to jazz up the flavours.  The result was a delicious, mildly spiced soup and you can definitely taste the caramalisation from the shallot.  Here is my version of a roasted butternut squash and onion soup, with a hint of curry.


  • 1 small butternut squash, halved and de-seeded (unpeeled)
  • 1 shallot (whole and unpeeled)
  • 1 1/2 cup of water (you may need to add a bit more)
  • 1 tsp of curry powder
  • salt and pepper to taste


  1. Pre-heat the oven at 180 degrees
  2. Line a baking try with foil and place the butternut squash face side up, along with the shallot on the tray
  3. Bake in the oven for 30 minutes
  4. Once cooked, remove the tray from the oven.  Using a tea towel to hold the base of the squash and scoop out the flesh.  Place squash flesh in a pot
  5. Peeled the hard skin off the shallot and you should find an almost translucent, soft shallot in your hand. Place it in the pot
  6. Add the curry powder to the cooked squash, pour water into the pot and leave to simmer for 8 minutes
  7. Take the pot off the heat and use a hand-hend blender to puree the soup
  8. Season with salt and freshly ground black pepper
  9. Serve with toasted Irish soda bread with Kerrygold butter

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