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Roasted Squash Soup

Course Soup


  • 1 Large Spaghetti Squash
  • 2 large shallots, chopped
  • 2 stalks celery, chopped
  • 3 Tbsp butter
  • 3/4 cup half and half cream
  • 3 cups good chicken stock
  • 3 cloves of garlic
  • 1/2 tsp mild curry powder
  • 1 tsp dried cumin
  • 1 tsp salt


  • Preheat your oven to 425 degrees.
  • To roast the squash, cut it open and clean out the seeds and place the opened squash onto a cookie sheet lined with parchment paper.
  • Drizzle with olive oil and sprinkle with salt and pepper, dried cumin and dried cardamon.
  • Bake in the oven for 30-40 minutes or until you can pierce the flesh easily with a fork.
  • After the Squash is done, scoop it out and set aside. You want 8 cups of squash.
  • In a large soup pit with a thick bottom, melt the butter and then add in the shallots, garlic and celery. Cook for 1-2 minutes or until the celery is soft.
  • Add in reserved squash along with chicken stock, curry powder, cumin and salt.
  • Bring to a soft boil. Add in cream and warm it up.
  • Enjoy.