Roasted Butternut Squash Soup with Ginger

Ready in
1 hr 10 min
Looking for easy, delicious recipes this Thanksgiving? Campbell’s Broth® and Campbell’s Condensed Soup® will help you make delicious appetizers and sides, not to mention irresistible leftovers, which your whole family will love.

Serving Size


Estimated Cost*


Per Serving

Prep Time

25 min

Cooking Time

45 min

Price/Availability Effective Date: February 10, 2014


2 sml Butternut squash or sugar pumpkins, peeled and cut into chunks
4 Shallots quartered
4 cloves Garlic halved
1 ginger root fresh, sliced
2 tbsp Canola Oil
1 tsp Ground Cumin
0.75 tsp Salt
0.25 tsp Ground Black Pepper
1 carton Campbell’s® Ready to Use Beef Broth


1. Preheat oven to 425°F (220°C). Toss together butternut squash, shallots, garlic, ginger, oil, cumin, salt and pepper; arrange in even layer on baking sheet. Roast for 40 minutes or until very tender.
2. Transfer to blender with broth; purée until very smooth. Pour into large saucepan; bring to simmer over medium heat. Cook for 5 minutes or until heated through.

Recipe notes

1. Save time by substituting 2 cups (500 mL) pure pumpkin purée for pumpkin or butternut squash.
2. Garnish with roasted pumpkin seeds, chopped cashews or fresh cilantro.
3. How to prepare a pumpkin for baking: Cut pumpkin in half; scrape out stringy pulp and seeds. Cut pumpkin into pieces; remove peel from each piece and discard. Cut pumpkin pieces into chunks.

+Not available at Walmart.
++Available in select stores only.

* Estimated cost per person based on prices for ingredients listed in the recipe as of the Price/Availability Effective Date. Like products may be substituted. Prices and selection may vary by store. Certain items not available in all stores, or at Walmart. Ingredient availability confirmed as of the Price/Availability Effective Date. Seasonal items available at peak only. Check with your local store or for availability.

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