Roasted Butternut Squash Soup
Angie McGowan
Makes plenty of soup to freeze for leftovers.
Ingredients
- 2 med butternut squash
- 2 Tbs olive oil, divided
- 1 pinch kosher salt
- 2 med sweet onions, chopped
- 2 med carrots, chopped
- 3 stalks celery, chopped
- 1 quart vegetable stock (or chicken stock or water)
- 1 Tbs poultry seasoning
- 2 cups heavy cream
Directions
- Preheat oven to 400°F.
- Slice squash in half lengthwise and clean out seeds and stringy parts of the squash. Drizzle with olive oil and sprinkle with kosher salt.
- Place cut side down in a baking dish and roast until tender, for about 1 hour. Roasting time will vary according to size of squash.
- Chop onions, carrots, and celery. You can put them in the food processor and pulse them until they are finely chopped.
- Preheat a large soup pot. Drizzle with olive oil. Add chopped vegetables and sprinkle with kosher salt. Sauté until the vegetables are tender. Add stock.
- When squash is roasted, remove and let cool. Scoop flesh of the squash out of the skin and add to soup pot. Add poultry seasoning. Bring to a boil and cook over medium heat for 15–20 minutes.
- Then either puree in a blender in batches or use a submersible blender to puree it in the pot.
- Add cream. Heat through but don't bring to a boil again. Serve and enjoy!
Nutrition Facts
Calories 223
Calories from Fat 85 (38%)
(15%)Total Fat 10g
(22%)Saturated Fat 4g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
(8%)Cholesterol 24mg
(21%)Sodium 513mg
(25%)Potassium 885mg
Total Carbohydrate 34g
(22%)Dietary Fiber 5g
Sugars 6g
Sugar Alcohols 0g
(9%)Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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