Roasted Squash Soup

4.5
(27)

In winter, squash soup is a great way to add fresh vegetables and nutrients to your diet. For this easy recipe, roasting the squash helps deepen its flavors.

Roasted Squash Soup
Photo: James Baigrie
Prep Time:
10 mins
Cook Time:
55 mins
Bake Time:
60 mins
Total Time:
2 hrs 5 mins
Servings:
6
Yield:
6 cups

Ingredients

  • 2 ½ pound butternut or acorn squash, or sugar pumpkin

  • 2 tablespoon unsalted butter

  • 1 ½ cup diced onion (3 medium onions)

  • ½ teaspoon dried thyme, crushed

  • 1 small bay leaf

  • 3 ½ cup chicken broth

  • 1 tablespoon honey

  • cup whipping cream

  • ½ teaspoon freshly grated nutmeg

Directions

  1. Preheat oven to 350 F. Split squash in half lengthwise. With spoon, scrape out seeds and fibers from cavity. Season cut side of squash with 1 tsp. salt; place flesh side down in a lightly buttered baking dish or a 15x10x1-inch baking pan lined with parchment paper.

  2. Add in 1/2 cup water to baking pan. Bake 1 to 1-1/2 hours, until skin is browned and flesh is tender when pierced with knife. Remove from oven; let rest until cool enough to handle. Scoop out flesh; discard skin.

  3. In large saucepan or Dutch oven, heat butter until foaming. Add diced onion and season with 1/2 teaspoon salt. Sprinkle thyme over onions. Add bay leaf. Cook over medium heat, stirring often, until the onions are tender and translucent (do not allow to color), about 10 minutes.

  4. Add squash. Season with additional salt and pepper. Cooking 5 minutes, stirring often.

  5. Add broth; bring to simmer. Simmer, uncovered, 20 minutes, stirring occasionally. Season to taste. Remove bay leaf. Stir in honey. Cool slightly. Puree soup, one half at a time, in blender or food processor.

  6. Stir in 1/4 cup cream and 1/4 tsp. grated nutmeg. Taste for seasoning, add salt, pepper, and honey as needed. Cool slightly. Transfer to a storage container; cover and chill up to 2 days.

To reheat soup:

Cook over medium heat, stirring occasionally until heated through. Drizzle with remaining cream and sprinkle with remaining nutmeg.

To serve right away:

Omit chilling-just reheat after pureeing; drizzle with cream and sprinkle with nutmeg after heating through.

Nutrition Facts (per serving)

188 Calories
9g Fat
26g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 188
% Daily Value *
Total Fat 9g 12%
Saturated Fat 6g 30%
Cholesterol 28mg 9%
Sodium 716mg 31%
Total Carbohydrate 26g 9%
Total Sugars 9g
Protein 4g
Vitamin C 36mg 180%
Calcium 101mg 8%
Iron 1.4mg 8%
Potassium 633mg 13%
Folate, total 52.4mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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