Butternut Squash Soup Recipe
User Reviews
5
Butternut Squash Soup Recipe
Description
The Butternut Squash Soup Recipe uses roasted squash combined with sautéed carrot, potato, garlic, and subtle seasoning from cinnamon and nutmeg, cooked gently in chicken stock. Roasting the squash for an hour deepens its flavor and softens its flesh for blending. The soup is finished by pureeing until smooth and adjusting the broth to reach the desired consistency.
This soup is warm and comforting with a slightly sweet and spiced profile from the cinnamon and nutmeg. It has a creamy texture from the pureed vegetables and can be garnished with sour cream to add a tangy contrast. It’s suitable as a starter or light meal served warm.
Store cooled soup in airtight containers in the refrigerator for 3 to 4 days. It can also be frozen for up to 3 months. Reheat gently on the stove or use a microwave for smaller portions. Thaw frozen portions in the fridge before reheating for even warming.
Ingredients
- 2 TB butter
- 1 medium carrot chopped
- 1 potato cubed
- 1 tsp garlic minced
- 1/4 tsp cinnamon
- nutmeg dash
- 1 medium butternut squash peeled, seeded, and cubed
- 32 oz chicken stock
- sour cream for garnish
Instructions
- Roast squash at 400 degrees for 1 hour, turning ever 15 minutes.
- Melt the butter in a large pot, and cook the carrots, potatoes, garlic, cinnamon, nutmeg and squash for 5 minutes, or until lightly browned.
- Pour in chicken stock to cover vegetables. Bring to a boil. Reduce heat to low and simmer, covered, for 40 minutes, or until all vegetables are tender.
- Transfer to a blender, and blend until smooth. Return to pot, and add any remaining stock to reach your desired consistency. Season with salt and pepper. Serve warm.
Notes
- Allow the soup to cool completely before storing it in airtight containers in the refrigerator; it keeps for 3-4 days.
- To freeze, cool soup thoroughly and use freezer-safe containers or bags; it will keep up to 3 months.
- Reheat smaller servings in the microwave and larger portions on the stove or slow cooker after thawing in the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 22mg | 7% |
| Sodium | 391mg | 16% |
| Potassium | 506mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 2750IU | 55% |
| Vitamin C | 7.7mg | 9% |
| Calcium | 28mg | 3% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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