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Roasted Butternut Squash Soup
  • Yield: 6
  • Prep Time: 20 minutes
  • Cook Time: 60-80 minutes
  • Serving:
Print Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 150
  • Carbohydrate Content: 28g
  • Fat Content: 3.5g
  • Fiber Content: 8g
  • Protein Content: 6g
  • Saturated Fat Content: .5g
  • Sodium Content: 250mg
  • Sugar Content: 6g
  • Unsaturated Fat Content: .5g

Roasted Butternut Squash Soup

By September 1, 2020

Prep Tip: Bake, boil, roast, sauté, or microwave winter squash. Use it in stews, soups, salads, dips, breads, and even pies. Store uncut winter squash in a dry, dark, cool place. They can keep up to three months. Once cut, squash can keep about one week when wrapped and refrigerated. If using bottled chopped garlic instead of fresh, because it is milder, just add it just before you get ready to puree the soup for the most flavor.

Change it Up: Make using acorn, delicata, hubbard, kabocha, pumpkin, or any other winter squash if you don't have butternut squash available. You can also use frozen squash, just skip the first three steps and either microwave the frozen squash, or add to the pot after the onions are cooked. If you don't have broth on hand, use water and add about a 1/2 cup each of chopped carrots and celery when cooking the onions for additional flavor.

Nutrition Tip: A 1/2 cup of cooked winter squash provides an excellent source of vitamin A, a good source of vitamin C, and a good source of fiber. Vitamin A is good for your immune system, vitamin C is good for growth and development, and fiber helps you feel full.

Ingredients

Instructions

1. Preheat oven to 425° F.

2. Line a large, rimmed baking dish with aluminum foil. Place 1 whole butternut squash into the baking dish and poke 5-6 holes in it using a sharp knife to allow steam to escape. Transfer to oven. Roast for 60-80 minutes or until tender and completely cooked through. Set aside to cool for about 10 minutes.

3. Slice the roasted squash in half lengthwise. Using a large spoon, remove and discard the seeds and stringy flesh. Scoop the cooked squash flesh into a large bowl and discard the outer skin.

4. In a large pot, combine olive oil with the chopped onion and cook over medium heat, stirring often, until the onion has softened (about 3-4 minutes). Add garlic and cook 2 additional minutes.

5. Add the cooked onion and garlic, sugar, and nutmeg or cinnamon to the bowl of squash and stir to combine.

6. To puree, combine 2-3 cups of the squash mixture with 1-2 cups broth in a blender, then blend until smooth. Repeat with remainder of ingredients. Use caution when blending as mixture may be hot.

7. Transfer pureed soup to large pot and heat through. Season with salt and pepper to taste. Serve immediately.

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