Recipes and Cooking 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email 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 Jump to Nutrition Facts 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 ⅓ cup whipping cream ½ teaspoon freshly grated nutmeg Directions 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. 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. 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. Add squash. Season with additional salt and pepper. Cooking 5 minutes, stirring often. 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. 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. Print Nutrition Facts (per serving) 188 Calories 9g Fat 26g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.