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Butternut Squash Soup

Makes: 10 servings
Prep 30 mins Cook 15 mins Roast 350°F1 hr
Butternut Squash Soup
Ingredients
  • 3  pounds  butternut squash, peeled, seeded, and cut into 1-inch pieces
  • 2  tablespoons  olive oil
  • 1  teaspoon  kosher salt
  • 1/2  teaspoon  freshly ground black pepper
  • 1  cup  chopped onion (1 large)
  • 1  tablespoon  unsalted butter
  • 3 14  ounce cans  vegetable broth
  •  Kosher salt and freshly ground black pepper
  •  Snipped fresh chives (optional)
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.

Nutrition Facts (Butternut Squash Soup)
  • Servings Per Recipe 10,
  • cal. (kcal) 100,
  • Fat, total (g) 4,
  • chol. (mg) 3,
  • sat. fat (g) 1,
  • carb. (g) 16,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 4,
  • pro. (g) 1,
  • vit. A (IU) 121,
  • vit. C (mg) 25,
  • sodium (mg) 713,
  • Percent Daily Values are based on a 2,000 calorie diet

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