The Perfect Butternut Squash Soup
User Reviews
4.7
33 reviews
Excellent
The Perfect Butternut Squash Soup
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The Perfect Butternut Squash Soup ~ this fragrant, silky soup is the best I've found, and it's so easy to make. Fall doesn't officially begin until we've made a batch of this wonderful soup!
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Ingredients
- 1 medium butternut squash
- 2 Tbsp butter, (use olive oil for paleo)
- 1 Tbsp olive oil
- 1 onion, peeled and chopped
- 1 shallot, peeled and minced
- 1 Granny Smith apple, peeled and coarsely chopped
- 1 inch piece of fresh ginger, peeled and sliced
- 1 tsp curry powder
- 1 tsp each salt and fresh cracked black pepper, plus more to taste
- 3 cups chicken stock or vegetable stock
Instructions
- Preheat the oven to 400F. Cut the squash in half lengthwise and scoop out the seeds and stringy parts. Reserve the seeds to toast, if you like. Place the squash cut side down on a baking sheet and roast until the tip of a sharp knife pierces the thickest part of the squash easily.
- Meanwhile heat the butter and oil in a heavy bottomed soup pot. Sauté the onion, shallot, apple, ginger, curry, salt and pepper for a few minutes, stirring often until the onions and apples begin to soften.
- Add the contents of the pot to a blender or food processor.
- Scoop out the squash flesh and add to the blender, along with the stock. Blend until everything is silky smooth.
- At this point you can refrigerate the soup for up to 2 days in advance, or you can return the soup to the pot and bring to a simmer. Taste and add salt and pepper as needed.
- Serve the soup hot, in small bowls or mugs, garnished with toasted butternut seeds*, a dollop of sour cream, or fresh herbs.
- The soup will taste even better after a day in the fridge. I always make mine the day before.
Notes
- *to toast butternut squash seeds, rinse and dry the seeds, removing any orange stringy bits. Toss with a little olive oil and salt, and spread out on a dry baking sheet. Toast at 375F for about 10 minutes, or until crisp.
- I think this would work well with any winter squash, try pumpkin, or kabocha.
- If you'd like to enrich this soup with a little cream, stir it in at the end and heat through.
Nutrition Information
Show Details
Calories
136kcal
(7%)
Carbohydrates
19g
(6%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
10mg
(3%)
Sodium
156mg
(7%)
Potassium
488mg
(14%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
10071IU
(201%)
Vitamin C
22mg
(24%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 156mg | 7% |
| Potassium | 488mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 10071IU | 201% |
| Vitamin C | 22mg | 24% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
33 reviews
Excellent
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