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Butternut Squash Soup
Butternut squash soup is a warm and creamy soup made with roasted butternut squash, rich cream, and cozy herbs like sage and nutmeg.
👥 4 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●blender
- ●pot
📝 Preparation Steps
1
Preheat the oven to 400°F. Peel and dice the butternut squash. Cut the onions into wedges.
2
Place the squash and onions on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Toss until the vegetables are well coated in oil.
olive oil ($0.44)2 Tbsp
3
Roast the vegetables in the oven for about ⏱️ 30 minutes, stirring after about ⏱️ 20 minutes of roasting. After roasting for ⏱️ 30 minutes, the squash should be tender and slightly browned on the edges.
4
Transfer the roasted vegetables to a blender and add the chicken broth. Purée the vegetables and broth until smooth.
chicken broth ($0.39**)3 cups
5
Pour the puréed soup to a pot and add the nutmeg and sage. Heat the soup over medium, stirring occasionally, until heated through.
6
Stir the heavy cream into the soup, then taste and adjust the salt or other seasonings to your liking. Serve hot.
Nutrition Facts
calories
287 kcal
fat Content
18 g
serving Size
1.25 cups
fiber Content
5 g
sodium Content
818 mg
protein Content
5 g
carbohydrate Content
31 g
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