recette, facile, courge, ail, potage
1h45(cooking) + 15 minutes • 4 servings

Squash, Roasted Garlic, Curry and Firebarns Ghost Soup Recipe

A delicious fall soup that is sure to warm your heart prepared with butternut squash, roasted garlic and curry enhanced with our Ghost hot sauce. This recipe features one of our hottest sauces that is nevertheless very tasty and will be appreciated by everyone even though it is an 8 out of 10 on our Firebarns intensity scale. We serve everything with a baguette in the middle of the table!


  • 5 cups butternut squash, cut into cubes
  • 1 finely chopped onion
  • 1 clove of garlic
  • 4 to 5 drops Ghost hot sauce
  • 900 g chicken (or vegetable) broth
  • 2c. teaspoon curry
  • Salt and pepper to taste
  • Baguette for serving
  • Cooking cream for decoration


  1. Cut the end of the garlic head to expose the garlic cloves. Drizzle with olive oil on top, season with salt and pepper and bake at 375°F for about 1 hour.
  2. In a large saucepan, brown the onion and squash with a drizzle of olive oil for about 2 to 3 minutes. Then add the broth, curry, Ghost hot sauce, salt and pepper. Cover and simmer over medium heat for about 45 minutes or until the squash is tender.
  3. Add the garlic and process in a blender until the mixture is smooth and creamy.
  4. Serve with a drizzle of cream and a baguette.

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