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Butternut Squash Soup with Curried Sour Cream Ghosts – A Halloween Joint

If you’re looking to put a little fun into the Halloween season and eat well while dong it, then I have a fun little idea for you.  This follows the same theory as the Spooky Silhouette Chili I made last year around this time.  It’s just a great bowl of soup with a touch of Halloween flare.

The soup itself is simple, the toppings delectable.  don’t just eat this for Halloween.  It’s great throughout the fall and winter, or for as long as you can get good butternut squash.  Make up a batch and get your spook on!

Butternut Squash Soup with Curried Sour Cream Ghosts - A Halloween Joint
Yield: 4 servings

Butternut Squash Soup with Curried Sour Cream Ghosts - A Halloween Joint

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes


  • 1 medium butternut squash
  • 1 head roasted garlic
  • 1 tbsp dried rosemary
  • 1/2 red onion, diced
  • 2 cans vegetable broth
  • 4 tbsp extra virgin olive oil
  • 2 tbsp butter
  • 2 tbsp flour
  • Salt and freshly ground black pepper to taste
  • 3 tbsp. Sour Cream
  • 2 tsp milk or cream
  • 1/2 tsp curry power


  1. Preheat oven to 350°F.
  2. Peel the squash, remove pulp and seeds. Chop squash into approximately 3/4″ pieces. Toss with 2 tbsp extra virgin olive oil, rosemary, pepper and just a little pinch of kosher salt.
  3. Cut the top off 1 head of garlic, place on a sheet of aluminum foil. Drizzle olive oil over the top and tent foil over.
  4. Place squash in a single layer on a baking sheet and bake until tender. (45 minutes to 1 hour). At the same time place garlic in the oven. They will both be done at the same time.
  5. Remove squash and garlic from oven, set aside. heat a soup pot over medium heat. Add 2 tbsp olive oil and saute onions until just translucent. Add squash and vegetable broth. Squeeze roasted garlic from the head and add in with the squash mixture. Simmer for 15 minutes and taste for seasoning.
  6. Add mixture by half to a blender or food processor and puree until smooth. Return to soup pot over low heat. (mixture will be very thin!)
  7. In a separate pan, melt butter over medium heat. Add flour, stirring constantly until golden brown. Add by spoonfuls to simmering squash mixture, waiting 1 minute between spoonfuls, until desired consistency is achieved.
  8. For topping, mix sour cream, milk and curry powder in small mixing bowl until smooth. Place a dollop

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 266Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 29mgSodium: 462mgCarbohydrates: 12gFiber: 2gSugar: 3gProtein: 2g

What I would have done Differently had I thought of it at the time:

I think a little sage might have gone a long way here.  Perhaps a little red curry in the soup as well.

Links to other recipes like this:

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