Butternut Squash Soup
User Reviews
5
Butternut Squash Soup
Description
This recipe begins by roasting cubed butternut squash tossed with oil and seasoning until caramelized but not browned, emphasizing its natural sugars. Sautéed onion, carrot, and garlic form a flavorful base, cooked with butter and a portion of canola oil. The roasted squash, chicken stock, and a bouquet garni of fresh herbs simmer together, infusing the soup with layered savory notes.
After simmering and reducing the broth, the mixture is blended until smooth and then enriched with honey for subtle sweetness and cream for a rich mouthfeel. A splash of sour cream can be added for extra creaminess. The resulting soup is thick yet smooth, with a balance of sweet and herbal flavors highlighted by the roasted squash’s depth.
This soup can be served as a starter or light lunch. Its creamy texture pairs well with crusty bread or a simple side salad. The use of fresh herbs and roasted squash makes it distinct from purely pureed vegetable soups, adding complexity while remaining straightforward to prepare.
Ingredients
- 3 pounds butternut squash , peeled, seeded, and cubed
- 3 tablespoons canola oil , divided
- 2 tablespoons butter
- 1 yellow onion diced, medium
- 1 carrot , peeled and diced
- 3 cloves garlic , pressed
- 1 quart chicken stock , 4 cups
- 1 bouquet garni , sage, thyme sprigs, rosemary, parsley
- 2 tablespoons honey
- ½ pint cream 1 cup, or whole milk
- ½ teaspoon kosher salt
- ⅛ cup sour cream
Instructions
- Preheat the oven to 425°F. Place the cubed butternut squash on a baking sheet lined with foil and drizzle with 2 tablespoons canola oil. Season with ½ teaspoon kosher salt and freshly ground pepper and toss well to coat. Roast the squash for 15 minutes or until caramelized but not browned. Set aside.
- In a dutch oven or heavy bottom pot, melt the butter with 1 tablespoon canola oil over medium. Add the onion, carrot, and garlic and cook until the onion is softened, about 5 minutes, stirring often so the vegetables don't burn.
- Add the roasted butternut squash to the pot, along with the chicken broth and herb bouquet garni. Bring to a boil then reduce to a bubbling simmer and cook for 15 minutes or until the carrots are softened and the broth has reduced by ⅓. Stir in the honey. Remove the herbs and transfer the vegetables and broth to a blender (do so in batches if needed). Top the blender with the lid minus the center plug so that the hot liquid breathes (otherwise the heat will cause the mixture to explode when blending). Cover the lid with a dishtowel and blend the mixture until smooth. Add back to the pot and stir in the cream or milk. Taste for seasoning and add more salt and pepper if needed, then cook over medium for another 5 minutes or until warmed through.
- To serve, thin the sour cream with 1-2 teaspoons of water or milk and drizzle over the soup. Garnish with herbs or toasted pumpkin seeds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 44g | 15% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 62mg | 21% |
| Sodium | 481mg | 20% |
| Potassium | 1113mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 16g | 32% |
| Vitamin A | 26726IU | 535% |
| Vitamin C | 52mg | 58% |
| Calcium | 203mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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