• 27 Ratings

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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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

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  • 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.

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  • 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

188 calories; 9 g total fat; 6 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 28 mg cholesterol; 716 mg sodium. 633 mg potassium; 26 g carbohydrates; 4 g fiber; 9 g sugar; 4 g protein; 0 g trans fatty acid; 16715 IU vitamin a; 36 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 1 mg iron;

Reviews

27 Ratings
  • 5 star values: 21
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2