Roasted Squash Soup with Ginger and Leeks


  • 3-4 lbs. of winter squash (any combination of pumpkin, butternut squash, acorn squash, etc.), cut into crescent-shaped sections
  • 3 tablespoons butter or olive oil
  • 1½ cup leeks, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon curry powder
  • 2 Granny Smith or other tart apples, peeled and cut into 1/2-inch chunks
  • 2/3 cup sherry
  • 5 cups water or vegetable stock
  • 1 teaspoon salt
  • Fresh-ground black pepper to taste
  • Pinch cayenne (optional)


1. Preheat oven to 400F. Lay the squash sections on baking sheets, and roast them for 45 minutes or until the flesh is soft (different types of squash will vary in their cooking times, test with a fork for softness and remove from heat when fork can be inserted easily). When the squash has cooled a little, scoop out the seeds and discard them into your compost. Then, with a large spoon, scoop out the flesh of the squash into a bowl.

2. Heat the butter or oil in a stockpot over medium heat. Add the leeks. Cook for 5 minutes, stirring frequently, until the onion softens. Add the garlic, ginger, and curry powder, and cook, stirring, for 1 minute. Add the apples and the sherry, and simmer for 10 minutes, or until the apples soften.

3. Add the squash and stock (or water) to the apple-leek mixture.  Bring to a quick simmer and then cut the heat.  Using a wand blender, puree the soup in the stockpot or carefully transfer it in batches into a standard mixer or food processor.

4. Heat the pureed soup as needed,  add additional water gradually as needed to achieve desired consistency.  Season it with the salt, pepper, and, if you like, cayenne. Ladle the hot soup into bowls, and serve.

Serves 6.

Adapted from Vegetarian Planet, by Didi Emmons

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