Soups & Stewsculinaryhill5.0
Butternut Squash Soup
Creamy and nourishing Butternut Squash Soup is simple to make and full of roasted butternut flavor. This cozy soup is best served warm with crusty bread. Ultimate fall comfort food!
👥 4 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 10 min🔥 Cook: 1h 30m👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●pot
- ●dutch oven
- ●blender
- ●food processor
📝 Preparation Steps
1
To roast the vegetables and fruit:
2
Preheat oven to 450 degrees. Line a rimmed baking sheet with foil for easy cleanup. In a small bowl, stir together olive oil and honey.
olive oil3 tablespoonshoney2 tablespoons
3
On prepared baking sheet, arrange squash quarters, onions, and apples in a single layer. Brush the cut sides of all vegetables and fruit with the oil mixture. Roast until the squash is tender and starting to caramelize and onions and apples are well-browned, about ⏱️ 1 hour.
4
To make the soup:
5
In a Dutch oven or large pot over medium heat, add squash, onion, apple, chicken broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg. Bring to a simmer, partially cover, and cook until very tender, about ⏱️ 20 minutes. Remove from heat and let cool slightly.
6
Working in batches, transfer the mixture to a blender or food processor and puree until smooth. Or, use an immersion blender in the pot.
7
Return the soup to the pot over medium heat and stir in half-and-half. Season to taste with salt and pepper (I like 1/2 teaspoon additional salt). Garnish individual portions with a drizzle of half-and-half, pistachios, and fried sage leaves if desired.
Nutrition Facts
calories
370 kcal
fat Content
20 g
serving Size
2 cups
fiber Content
7 g
sugar Content
23 g
sodium Content
1119 mg
protein Content
8 g
cholesterol Content
16 mg
carbohydrate Content
47 g
saturated Fat Content
4 g
unsaturated Fat Content
14 g
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