Butternut Squash Soup
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5.0
30 reviews
Excellent
Butternut Squash Soup
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Deliciously easy Butternut Squash Soup is so rich in butternut flavour. Naturally thick and creamy, perfect for the season and always a hit! This recipe is perfect for when you're craving homemade butternut squash soup.
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Ingredients
- 3 pounds whole butternut squash halved lengthwise and seeds removed
- 2 carrots peeled and diced
- ¼ cup olive oil for roasting option
- 2 teaspoons salt
- 1 teaspoon cracked pepper to taste
- 1 large onion cut into wedges
- 6 cloves garlic minced or grated
- 3-4 cups low sodium chicken stock or broth - use veggie broth or stock for a vegetarian option.
- 2 beef bouillon cubes 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
- FOR FAST BOIL:
- Cooled leftover soup can be stored in air tight containers. Refrigerate for up to 3 days, or freeze for up to 3 months.
- Place all ingredients, except cream and oil, in a large pot or saucepan.
- Bring to a simmer over medium heat until vegetables are tender.
- Take off heat. Blend until smooth.
- Add the cream and stir through.
- Add any salt, pepper or spices if desired.
Nutrition Information
Show Details
Calories
243kcal
(12%)
Carbohydrates
34g
(11%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
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%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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