Butternut Squash Soup

Butternut squash soup is the perfect comfort food recipe for cooler fall and winter months or just anytime the craving for butternut squash soup strikes! This soup recipe starts with roasted butternut squash for deeper flavor in the finished product.

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Butternut Squash Soup

Reviews (0)

4.5 by 28 people

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  • Makes: 10 servings
  • Prep: 30 mins
  • Cook: 15 mins
  • Roast: 1 hr 350°F

Butternut Squash Soup

Directions

  1. Preheat oven to 350 degrees F. In a large shallow roasting pan, toss together squash, oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast, uncovered, about 1 hour or until tender, stirring once.
  2. Meanwhile, in a 6- to 8-quart Dutch oven, cook onion in hot butter over medium-low heat about 20 minutes or until golden brown, stirring occasionally.
  3. Add roasted squash and broth. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Cool slightly.
  4. Transfer squash mixture, in batches, to a blender; cover and blend until smooth. Return pureed mixture to Dutch oven. Season to taste with additional salt and pepper. If desired, garnish each serving with chives.
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Nutrition Facts (Butternut Squash Soup)

  • Per serving:
  • 100 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 3 mg chol. ,
  • 713 mg sodium ,
  • 16 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 1 g pro.
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Reviews (2)

28 Ratings
44 Days Ago
5.0
I have made this several times. First right by the recipe, very good. Next time only put in 2 cans of broth and at tte end used one of the empty cans and filled it with heavy cream toward the end, even better!! There is a great low fat cream you can use and was just as good. I like to swirl a little creme fraiche into the top of soup b4 serving. I also do not bake my butternut squash first, I wash and microwave 4 min per side, let cool, then can easily peel with a potato peeler, then cleanout seeds and chop up...easy! We love it!
43 Days Ago
I roast cut up bitternut squash, several carrots, at least 2 sweet potatoes and big onion with little oil and pepper. No salt. No butter
Add to broth till all tender. I used my immersion blender. Add some thyme at the end.
I like the long neck squash. We like soup on the thicker side, not runny.

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