Butternut Squash Soup
User Reviews
5
Butternut Squash Soup
Description
Butternut Squash Soup uses roasted squash cooked with diced onion, apple, and a blend of herbs and spices including thyme, curry powder, and sage. The roasting process softens the squash and develops its natural sweetness. After simmering these ingredients in chicken broth, the mixture is blended until smooth and finished with heavy cream or coconut milk for a creamy consistency. The addition of apple adds a gentle tartness balancing the flavors. Optional croutons provide a contrasting crunchy topping.
The soup presents a smooth and creamy texture with warm, slightly spiced notes from the herbs. Roasting rather than boiling the squash helps maintain a deeper flavor and a thick mouthfeel. The cream or coconut milk adds richness to round out the taste and gives it a velvety finish.
This soup suits as a starter or a light meal, particularly during autumn or winter when butternut squash is in season. It can be served with bread or a simple salad for a more substantial dish.
Notes suggest that the soup can be strained if using a regular blender for a silky texture, while high-power blenders eliminate this step. Adjusting the cream quantity allows controlling richness, and coconut milk is a suitable alternative. If the soup turns out too thin, simmering it uncovered to reduce helps thicken it. Using cubed squash roasted at a higher temperature for a shorter time is also a noted shortcut. Other sweet squash varieties can be substituted if desired.
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 thyme or 1-2 sprigs fresh, dried leaves
- ½ teaspoon curry powder optional
- ¼ teaspoon sage leaf dried
- 1 cup heavy whipping cream or to taste, or coconut milk
- salt to taste
- 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
- Use a high-power blender to puree the soup smoothly without needing to strain.
- Adjust the amount of cream or substitute with coconut milk to suit your taste preferences.
- If the soup is too thin, simmer uncovered to reduce and thicken the consistency.
- Cubed butternut squash can be roasted at 425°F for 25-30 minutes as a quicker alternative to roasting halves.
- Other sweet squash types like acorn or delicata can replace butternut in this recipe.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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