Roasted Butternut Squash Soup (Raccoon River Brewing Company)

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  • 1 Lg. Butternut Squash (peeled, seeded, diced)
  • ½ Yellow Onion (diced)
  • 2 Carrots (peeled, diced)
  • 4 Ribs of Celery (diced)
  • 1 oz. Garlic (chopped)
  • 2 T Curry Powder
  • 1 t Cayenne Pepper
  • Salt and Pepper to Taste
  • 3 Quarts Chicken Stock
  • 2 Cups Cream
  • Canola Oil


Clean squash toss with canola oil, salt, and pepper.  Roast in oven 350 for 20-30 minutes.  In a heated Stock Pot add oil, onion, celery, and carrot. Sauté these ingredients until tender.  Add roasted squash and garlic to Stock Pot.  Add stock, cream, and all seasonings.  Bring to a boil for 10 minutes.  Reduce heat to a simmer and blend.

Optional Garnish:

Crumbled Crispy Bacon

Caramelized Onions and Apples (In a skillet add canola oil, diced apple, and onion with salt and pepper and sauté on medium heat until light brown in color)

For more information on Raccoon River Brewing Company, visit their website here.