Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 8 cups
Ingredients: 1 (3 lb.) butternut squash; 2 tablespoons olive oil; ½ medium onion; 3 cloves garlic; 1 teaspoon grated fresh ginger; ⅛ teaspoon cayenne pepper; 3-4 cups vegetable stock (or chicken broth); 1 tablespoon brown sugar; Optional garnish: sour cream, fresh chives, toasted nuts or seeds, croutons, parsley, thyme, sage, grated cheese, crispy bacon or prosciutto

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5.0

81 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 25 mins
Servings
8 cups
Calories
116 kcal
Course
Lunch, Dinner
Cuisine
American

Roasted Butternut Squash Soup

Maisie Hall

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Healthy, easy, fall comfort food!

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Ingredients

Servings

1 (3 lb.) butternut squash (or about 4-5 cups peeled and diced butternut squash cubes)
2 tablespoons olive oil, divided
½ medium onion, chopped
3 cloves garlic, minced or pressed
1 teaspoon grated fresh ginger (or ¼ teaspoon ground ginger)
⅛ teaspoon cayenne pepper (optional)
3-4 cups vegetable stock (or chicken broth), divided
1 tablespoon brown sugar (or maple syrup)
Optional garnish: sour cream, fresh chives, toasted nuts or seeds, croutons, parsley, thyme, sage, grated cheese, crispy bacon or prosciutto

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Instructions

Preheat the oven to 425°F (220°C). Slice the squash vertically down the center, scoop out the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper. Rub 1 tablespoon of olive oil on the outside skin of the squash, and bake in the oven for about 30 minutes (or until almost tender). Allow the squash to cool so that you can handle it. Peel off the skin and cut the squash into 2-inch cubes. Set aside.
Next, in a large pot, heat the remaining 1 tablespoon of olive oil over medium-high heat. Saute the onions until slightly brown, about 3-4 minutes, adding a pinch of salt as they cook. Stir in the garlic, ginger, and cayenne pepper; cook for 1 more minute. Add 2 cups of the stock, the brown sugar (or maple syrup), and the squash. Bring the mixture to a boil. Cover, reduce the heat, and simmer for about 10-15 minutes (or until the squash is very tender). Remove from heat.
Puree the soup with an immersion blender, or puree in batches in a regular blender or food processor. Add the remaining stock slowly until the soup reaches the desired consistency.
Season with salt and pepper to taste. Ladle into bowls and garnish with optional toppings.

Notes

Recipe adapted from Gourmet Made Simple: A Fresh Approach to Flavor with Gena Knox.

Nutrition Information

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Serving 1cup Calories 116kcal (6%) Carbohydrates 20.9g (7%) Protein 2.6g (5%) Fat 3.7g (6%) Saturated Fat 0.5g (3%) Sodium 293mg (12%) Fiber 5.1g (20%) Sugar 2g (4%)