Butternut Squash Soup Recipe
User Reviews
4.9
39 reviews
Excellent
Butternut Squash Soup Recipe
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This fabulous butternut squash soup recipe is simple, easy, and full of flavor. A great soup recipe to add to your fall recipe collection!
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Ingredients
- 4 tablespoons unsalted butter
- 1 shallot minced
- 1 butternut squash about 3 pounds, cut in half lengthwise, and each half cut in half widthwise; seeds and strings scraped out and reserved (about ¼ cup)
- 6 cups water
- 1 teaspoon salt
- ½ cup heavy cream
- 1 teaspoon dark brown sugar
- Pinch of grated nutmeg
Instructions
- Melt the butter in a large Dutch oven (or heavy pot) over medium-low heat until foaming. Add the shallot and cook, stirring frequently, until translucent, about 3 minutes. Add the squash scrapings and seeds, and cook, stirring occasionally, until the butter turns saffron color, about 4 minutes.
- Add the water and salt to the pot and bring to a boil over high heat. Reduce the heat to medium-low, place the squash cut-side down in a steamer basket, and lower the basket into the pot. Cover and steam until the squash is completely tender, about 30 minutes. Take the pot off the heat, and use tongs to transfer the squash to a rimmed baking sheet. When cool enough to handle, use a large spoon to scrape the flesh from the skin. Reserve the squash flesh in a bowl and discard the skins.
- Strain the steaming liquid through a mesh strainer into a second bowl; discard the solids in the strainer. (You should have 2½ to 3 cups of liquid.) Rise and dry the pot.
- Puree the squash in batches in a blender or food processor, pulsing and adding enough reserved steaming liquid to obtain a smooth consistency. Transfer the puree to the pot and stir in the remaining steaming liquid, cream, and brown sugar. Warm the soup over medium-low heat until hot, about 3 minutes. Stir in the nutmeg and adjust the seasonings, adding salt to taste. Serve immediately with an extra drizzle of heavy cream, if desired. Soup can be refrigerated in an airtight container for up to 4 days, or frozen for up to 3 months. Warm over low heat until hot; do not boil.
Notes
- Nutritional values are based on one serving
- If you do not have a pot with a steamer basket, you can make a modification by placing a colander inside the pot and covering it with foil. Alternatively, you can roast the butternut squash in the oven (peel and cut the squash into 1-inch cubes, place on a rimmed baking sheet and roast at 400 degrees for 25 to 30 minutes, until the squash is tender).
- To make a vegan version of this soup, substitute coconut milk or almond milk for the heavy cream and coconut oil for the unsalted butter.
- You can freeze this soup. To do so, allow it to cool to room temperature, then transfer to a freezer-safe container and store in the freezer for up to 3 months.
Nutrition Information
Show Details
Calories
197kcal
(10%)
Carbohydrates
16g
(5%)
Protein
1g
(2%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
47mg
(16%)
Sodium
414mg
(17%)
Potassium
468mg
(13%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
13810IU
(276%)
Vitamin C
26.6mg
(30%)
Calcium
83mg
(8%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 47mg | 16% |
| Sodium | 414mg | 17% |
| Potassium | 468mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 13810IU | 276% |
| Vitamin C | 26.6mg | 30% |
| Calcium | 83mg | 8% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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