Butternut Squash Soup
User Reviews
5
Butternut Squash Soup
Description
Butternut Squash Soup starts by roasting halved, seeded squash with peeled diced carrots, onion wedges, and minced garlic, drizzled in olive oil and seasoned with salt and cracked black pepper. Roasting at 400°F (200°C) until fork tender caramelizes the vegetables, enhancing their natural sweetness and earthiness. After cooling, the squash flesh is scooped out and combined with the roasted vegetables, chicken or vegetable stock, and bouillon cubes in a blender. Pureeing until smooth creates a thick, creamy base which is reheated and finished with a swirl of half and half or heavy cream for added richness.
The soup's flavor is a harmonious blend of roasted sweetness, gentle garlic warmth, and savory depth from the bouillon, with a smooth, creamy mouthfeel. The lightly seasoned broth can be adjusted with additional salt or pepper if preferred.
This soup serves well warm as an appetizer or light meal, pairing nicely with crusty bread or a leafy salad. It captures the essence of fall flavors and can be made vegetarian by choosing vegetable stock and omitting bouillon cubes.
Leftovers store well refrigerated up to 3 days or frozen for up to 3 months. To reheat, warm gently on the stove and stir in cream last. Alternatively, a stovetop-only method allows simmering all ingredients until tender, then blending and stirring in cream.
Ingredients
- 3 pounds butternut squash halved lengthwise and seeds removed, whole
- 2 carrot peeled and diced
- ¼ cup olive oil for roasting option
- 2 teaspoons salt
- 1 teaspoon black pepper to taste, cracked
- 1 large onion cut into wedges
- 6 cloves garlic minced or grated
- 3-4 cups chicken stock or broth - use veggie broth or stock for a vegetarian option, low sodium
- 2 beef bouillon cube or chicken bouillon cubes, crumbled - use vegetable stock powder for vegetarian option
- ½ cup half and half or heavy cream
Instructions
ROASTED BUTTERNUT SQUASH SOUP:
- Preheat the oven to 400°F (200°C). Lightly grease a large baking pan.
- Place squash on the pan, cut-side up (skin-side down). Arrange onion, garlic and carrots around the pan.
- Drizzle ingredients with the oil and season with salt and pepper. Rub seasonings all over each veggie and inside the squash.
- Flip squash cut-side down and rub any of the oil/seasonings left on the pan over the skin.
- Roast until squash is fork tender and completely cooked through (about 50-55 minutes).
- Allow to cool slightly (about 10 minutes). When cool enough to touch, scoop the flesh out of the skin.
BLENDER:
- Place roasted veggies, 3 cups of stock and bouillon cubes into a blender. (You may need to work in batches of two or three depending on the size of your blender.) Blend until smooth. Be careful with the steam that may lift out from the centre of the lid.
- Transfer soup into a pot and warm over medium heat to serve. (Check thickness and add remaining stock, if needed, to thin It out.)
FOR STICK/IMMERSION BLENDER:
- Place roasted veggies, 3 cups of stock and bouillon into a large pot over medium heat. Use an immersion blender and blend until smooth. Warm up over medium heat, if needed.
TO SERVE:
- Stir in the half and half or cream. Add in any preferred spices (pinch of ground cinnamon or nutmeg). Adjust salt and pepper, if needed.
- Serve immediately.
Notes
- Store cooled leftover soup in airtight containers; refrigerate up to 3 days or freeze up to 3 months.
- A quicker stovetop method uses raw vegetables simmered until tender before blending and adding cream.
- To reheat, warm soup gently over medium heat and stir in cream just before serving.
- Use vegetable broth and bouillon for a vegetarian version of this soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6serves
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 3mg | 1% |
| Sodium | 1.165mg | 0% |
| Potassium | 1.023mg | 0% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 27.528IU | 1% |
| Vitamin C | 52mg | 58% |
| Calcium | 134mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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