Roasted Butternut Squash Soup
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 4pounds butternut squash
- Kosher salt and freshly ground black pepper to taste
- 2tablespoons unsalted butter
- 1small onion, peeled and diced
- 2cloves garlic, peeled and minced
- 5cups chicken or vegetable stock
- ¾cup milk
- ½cup heavy cream
- Chopped red onion for garnish
- Chervil leaves for garnish
Nutritional analysis per serving (6 servings)
339 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 7 grams dietary fiber; 12 grams sugars; 10 grams protein; 1330 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 325 degrees. Using a large, heavy knife, split the squash in half and scrape out the seeds and discard them. Place the squash halves on a baking sheet, season with salt and pepper and roast until very tender, about 1 hour. Use a spoon to scrape out the flesh; set aside, discarding the skin.
- Step 2
In a large pot set over medium heat, melt the butter. Add the onion and garlic and cook, stirring frequently, until the onion just turns golden, 6 to 7 minutes. Add the stock and squash and cook, uncovered, for 25 minutes. Allow to cool.
- Step 3
Working in batches, puree the soup in a blender or food processor and return it to the pot. Stir in the milk and cream and reheat. Season to taste with salt and pepper and serve garnished with red onion and chervil.
Private Notes
Comments
Heads up, you can't roast squash at 325 degrees. Certainly not in an hour. Typo maybe? Increase temp to 400 degrees and it's great.
made with two cups of baked butternut squash and two cups of broth - about half the recipe. don't know the volume of four lbs of squash. Seems that recipe should indicate volume since other quantities are volume. I don't have a kitchen scale. The soup is plenty tasty. The squash was from a volunteer plant that grew from my compost bin and has been sitting on my counter since September or October. Excellent keeper.
This was delicious, although I roasted the squash at 425°F for an hour. I also added 2 TBsp of maple syrup and 1/8 tsp of cayenne pepper, as we prefer a little heat, and garnished with candied pecan pieces. This was served along with Kentucky Hot Browns. Link to recipe below. Perfect combination. Will make this many more times. https://www.brownhotel.com/dining-hot-brown
This is delicious and quite easy! I skipped the milk and heavy cream because it was creamy and perfect for me without it. PS - It really needs a picture. Looks sad in the recipe lineup without one.
I roasted the squash almost two hours (at 320) and the taste deepened quite nicely. It was not overcooked. I also added one and half thin green hot peppers, which again brightened the flavor. Everyone liked it. Good hearty soup, easy to assemble and deliver.
Yum!! Perfect cold winter day dinner. Used coconut milk instead of milk & cream.
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