Baked Butternut-Squash Soup

Name: Baked Butternut-Squash Soup
Total time: 1 h
Yield: Four to six servings
Ingredients: 2 butternut squash, about 1 pound each, peeled, seeded and cut into 1-inch pieces; 2 carrots, peeled and cut into 1/2-inch pieces; 1 medium onion, peeled and finely chopped; 3 cups chicken broth, homemade or low-sodium canned; 2 teaspoons honey; 1/8 teaspoon each of mace, ground ginger, cinnamon and allspice; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 4 sprigs flat-leaf parsley, stems removed, finely chopped

By Molly O'Neill

Total Time: 1 hour
Rating: 4(73)
Comments: Read comments

Featured in: FOOD; The Lean Season

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Ingredients

Yield:Four to six servings

2butternut squash, about 1 pound each, peeled, seeded and cut into 1-inch pieces
2carrots, peeled and cut into ½-inch pieces
1medium onion, peeled and finely chopped
3cups chicken broth, homemade or low-sodium canned
2teaspoons honey
⅛teaspoon each of mace, ground ginger, cinnamon and allspice
¼teaspoon salt
¼teaspoon freshly ground black pepper
4sprigs flat-leaf parsley, stems removed, finely chopped

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 400 degrees.
Step 2
Place the squash, carrots and onion in a shallow roasting pan or casserole. Pour the broth over the vegetables, drizzle with the honey and add all of the spices and the salt and pepper. Cover with aluminum foil and bake until the vegetables are tender, about 45 to 50 minutes.]
Step 3
Remove the pan from the oven and place the vegetables and the broth in a blender. Puree until smooth. Pass the puree through a sieve into a stockpot. Slowly bring the soup to a boil over medium-low heat. Ladle the soup into bowls and garnish with the chopped parsley.

Ratings

4 out of 5

73 user ratings

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Comments

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Valerie5 years ago

Lovely comfort food soup and easy to make. The roasted veggies give it a nice depth of flavor. I used one butternut squash (about 2 lbs) and subbed 1/4 tsp garam masala and 1/4 tsp ginger for the spices because I didn’t have mace, allspice, or cinnamon on hand.

Marne7 years ago

Excellent and easy to make. I used 1 butternut squash, 2 large carrots and 1 onion, and substituted vegetable broth. I did not have mace or allspice and used dried parsley. Garnished with sautéed pancetta, toasted pumpkinseeds and shredded parmesan cheese.

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