Autumn Squash Soup Recipe

Name: Autumn Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 butternut squash (2 lb. each), peeled, seeded and cut into 1/2-inch cubes; 2 carrots, peeled and cut into 1/2-inch cubes; 1 onion, thinly sliced; 4 Tbsp. butter; 5 c. chicken broth; 3 Tbsp. brown sugar; 1/2 tsp. ground mace; 1/2 tsp. ground ginger; 2 Tbsp. lemon juice; sour cream (for garnish)

Servings: persons

2 butternut squash (2 lb. each), peeled, seeded and cut into 1/2-inch cubes
2 carrots, peeled and cut into 1/2-inch cubes
1 onion, thinly sliced
4 Tbsp. butter
5 c. chicken broth
3 Tbsp. brown sugar
1/2 tsp. ground mace
1/2 tsp. ground ginger
2 Tbsp. lemon juice
sour cream (for garnish)

1
Preheat oven to 400u00b0.
2
Place squash, carrots and onion in nonreactive pan.
3
Dot vegetables with butter.
4
Pour 1 1/2 cups of water over vegetables and sprinkle with brown sugar.
5
Cover pan tightly with foil and bake until tender, about 35 minutes.
6
Remove the pan from the oven and place vegetables and any liquid in a stockpot.
7
Stir in remaining 3 1/2 cups of broth, the mace, ginger, cayenne and salt.
8
Bring to a boil.
9
Reduce the heat and simmer uncovered for 10 minutes.
10
Stir in lemon juice.

1030

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 butternut squash (2 lb. each), peeled, seeded and cut into 1/2-inch cubes, 2 carrots, peeled and cut into 1/2-inch cubes, 1 onion, thinly sliced, 4 Tbsp. butter, and more.

Yes, Autumn Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Autumn Squash Soup

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