Butternut Squash Soup
User Reviews
5.0
258 reviews
Excellent
Butternut Squash Soup
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Rich and creamy roasted butternut squash soup is a great way to warm up on a cold winter day!
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Ingredients
- 1 butternut squash
- 2 tablespoons butter
- 1 onion diced
- 4 cups chicken broth or chicken stock
- 1 small apple peeled, cored and chopped
- ½ teaspoon dried thyme leaves or 1-2 sprigs fresh
- ½ teaspoon curry powder optional
- ¼ teaspoon dried sage leaves
- 1 cup heavy whipping cream or to taste, or coconut milk
- salt and black pepper to taste
- croutons for garnish, optional
Instructions
- Preheat oven to 400°F. Cut squash into four large pieces. Place in an oven-safe dish and roast until the squash is soft (about 1 hour). Scoop the flesh of the squash and set aside.
- Melt butter in a medium pot over medium heat. Add onion and cook over medium heat until softened, about 5 minutes.
- Add the squash, broth, apple, and spices. Bring to a boil. Reduce heat and simmer uncovered for about 20 minutes or until apples are tender.
- Remove from heat (discard thyme stem if using fresh). Blend until smooth.
- Return to pot and bring back to a simmer, stir in heavy cream to taste, salt and pepper. Top with croutons if using.
Notes
- If using a regular blender or immersion blender, this soup is best strained. If using a high power blender (such as a Blendtec or Vitamix) there is no need to strain.
- You can use all or just some of the heavy cream based on personal preference. Coconut milk can be used in place of cream if desired.
- If your soup is too thin, return it to the pot and allow it to simmer uncovered to reduce and thicken.
- In this recipe a whole butternut squash it cut into 4 and baked to make it easy. This means no peeling and no cutting a hard raw squash. If you have cubes of butternut squash (many stores sell them), they can be tossed with oil and roasted instead of a whole squash. Roast cubes of squash at 425°F for 25-30 minutes or until tender and golden.
- You can substitute other types of flavorful sweet squash like acorn or even delicata.
Nutrition Information
Show Details
Serving
1.33cup
Calories
383
(19%)
Carbohydrates
33g
(11%)
Protein
5g
(10%)
Fat
29g
(45%)
Saturated Fat
17g
(85%)
Cholesterol
97mg
(32%)
Sodium
942mg
(39%)
Potassium
973mg
(28%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
21001IU
(420%)
Vitamin C
60mg
(67%)
Calcium
149mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Serving | 1.33cup | |
| Calories | 383 | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 97mg | 32% |
| Sodium | 942mg | 39% |
| Potassium | 973mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 21001IU | 420% |
| Vitamin C | 60mg | 67% |
| Calcium | 149mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
258 reviews
Excellent
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