5 from 21 votes
Butternut Squash Soup
Butternut Squash Soup showcases the natural sweetness and creamy texture of roasted squash blended with sautéed aromatics and a bouquet of herbs. It is enriched with honey and cream to create a velvety, smooth consistency and balanced flavor. This soup serves as a warm, comforting starter or light meal during cooler months.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
6
cups
Calories:
418 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 cups
Amount Per Serving
Calories 418
% 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.