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Butternut Squash Soup
Our best butternut squash soup recipe is easy enough to whip up on a whim, plus it's dairy- and gluten-free, and it makes an excellent lunch or appetizer.
👥 6 Servings⏱️ Prep & Cook: 1h🔥 Cook: 15 min👤 Mary Risley📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●knife
- ●oven
- ●pot
- ●blender
- ●bowl
📝 Preparation Steps
1
Place rack in center of oven and preheat oven to 375°. Grease a baking sheet with vegetable oil. Place 2 butternut squash (about 4¾ lb. total), halved lengthwise, seeds removed, cut side down, on prepared sheet. Bake until squash is very soft, about ⏱️ 50 minutes. Using a paring knife, remove peel from squash; discard peel. Cut squash into 2" pieces.
butternut squash (about 4¾ lb. total), halved lengthwise, seeds removed2(or more) low-sodium chicken broth or vegetable broth5 cups
2
Heat 2 Tbsp. vegetable oil on the stovetop in a heavy large pot over medium-low heat. Mix in 2 cups thinly sliced onion, 1 Tbsp. light brown sugar, 2 tsp. minced fresh ginger, 2 garlic cloves, coarsely chopped, and ½ cinnamon stick. Cover pot and cook until onion is tender, about ⏱️ 15 minutes. Add squash and 5 cups low-sodium chicken broth or vegetable stock and increase to medium-high heat. Bring to a boil, then reduce heat to medium-low. Cover and simmer ⏱️ 10 minutes. Discard cinnamon stick.
. vegetable oil, plus more for greasing2 Tbsp(or more) low-sodium chicken broth or vegetable broth5 cups. light brown sugar1 Tbsp. minced fresh ginger2 tsp
3
Working in batches, purée soup in a blender. Return soup to pot; season with kosher salt and freshly ground black pepper. Bring to a simmer, thinning soup with more broth if necessary.
(or more) low-sodium chicken broth or vegetable broth5 cupsKosher salt, freshly ground black pepper
4
Ladle soup into bowls. Top with chopped fresh parsley. Do ahead: Soup, without parsley, can be made 1 day ahead. Transfer to an airtight container and chill. Editor’s note: Head this way for more of our favorite butternut squash recipes →
butternut squash (about 4¾ lb. total), halved lengthwise, seeds removed2(or more) low-sodium chicken broth or vegetable broth5 cups
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