Butternut Squash Soup Recipe

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2 votes | 4685 views

This is an elegant looking and hearty tasting soup. A great combination. Make sure to cook a little extra, as many are going to want an extra serving!

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Servings: 6 servings
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Ingredients

Cost per serving $0.96 view details

Directions

  1. Preheat oven to 400F and line baking sheet with parchment or foil.
  2. Cut the squash in half lengthwise and scoop out the seeds and strings. Rub the surface with a little olive oil, season with salt and pepper, and roast on the baking sheet open sides up, until browned and tender -- 80-90 minutes. Let cool.
  3. Heat the 2 Tbsp olive oil and butter in a heavy soup pot on medium. Add the onion and 1/2 tsp salt. Saute for 5-6 minutes until the onions begin to brown. Add the cumin and coriander, stir for 30 seconds, then add the tomatoes and juices. Season with a few grinds of pepper, cover, and simmer for 10 minutes.
  4. Peel the roasted squash, or scoop out the flesh, and add it to the pot, breaking it up with a wooden or plastic spoon. Add the chicken broth, cover, and simmer covered for 30 minutes.
  5. Let cool and slightly puree in batches in a blender or food processor. Taste and add more salt or pepper as needed. Return the soup to the pot and stir over med-low heat until hot.
  6. Pour in to bowls and garnish with a spoonful of yogurt or sour cream and a sprinkling of the minced parsley.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 299g
Recipe makes 6 servings
Calories 98  
Calories from Fat 21 21%
Total Fat 2.4g 3%
Saturated Fat 1.35g 5%
Trans Fat 0.0g  
Cholesterol 5mg 2%
Sodium 254mg 11%
Potassium 640mg 18%
Total Carbs 18.49g 5%
Dietary Fiber 3.7g 12%
Sugars 4.38g 3%
Protein 3.07g 5%
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Reviews

  • Nancy Miyasaki
    If preparing for a party, you can roast the squash up to two days in advance and refrigerate it. The entire soup can be prepared and refrigerated two days in advance, or frozen up to a month in advance.
    I've cooked/tasted this recipe!

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