Fire Roasted Butternut Squash Soup

This recipe comes from The Desert Rose Café in Elora, Ontario.

Serves 4

  • 2 cloves garlic, crushed
  • 1 large carrot, chopped
  • 1 large onion, chopped
  • 2 cups (2 large) potatoes, peeled and chopped
  • 3 cups (1 medium) butternut squash, roughly chopped
  • 1 tsp salt
  • ½ tsp ground pepper
  • ¾ tsp curry powder (mild or hot, to taste)
  • ⅓ cup butter
  • ½ cup Rootham Fire Roasted Red Pepper Ketchup 

Toss all the vegetables, garlic, salt and pepper into a large soup pot.  Cover with water and bring to a boil.  Reduce heat and simmer for 40 minutes.

Strain the cooked vegetables reserving half of the cooking liquid to add back later.

Cool vegetables slightly and pureé in a blender or food processor.  Return back to the soup pot over medium-low heat.  Stir in the curry, butter, and enough reserved cooking liquid to create your desired consistency, thicker or thinner.

After the soup is heated through, ladel it into four bowls.  Place a dollop of Fire Roasted Red Pepper sauce in each bowl and swirl with a spoon to make a nice pattern on top of the soup.  Serve immediately.  

This soup can also be served cold in the summer.  You can use pureed roasted red peppers as an alternative to the Fire Roasted Red Pepper sauce.

Fire Roasted Red Pepper Ketchup is a gluten-free, sweet n' spicy condiment made with Ontario ingredients.  It's made with fire roasted red peppers instead of tomatoes and has a nice kick.  Use it on sandwiches, burgers, in meat pies, meatloaf, or anywhere you love ketchup.  


Rootham's Gourmet of Guelph, Ontario, has been making quality products since 1983.  Many of their sweet and savoury line of preserves, jellies, sauces, and dressings use locally grown produce.  Check out more recipes from Rootham's Gourmet


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