Butternut Squash Soup Recipe

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 butternut squash (about 4 pounds); 3 tablespoons peanut oil; 1 ½ cups onions, diced; 1 teaspoon garlic, minced; 1 cup carrot, diced; 1 ½ teaspoons ground cumin; 1 teaspoon ground mace; 1 ½ teaspoons ground coriander; 1 teaspoon salt; 1 teaspoon white pepper; ½ teaspoon cayenne; 4 cups chicken stock or 4 cups vegetable stock; 1 ½ cups heavy cream

Servings: persons

2 butternut squash (about 4 pounds)
3 tablespoons peanut oil
1 ½ cups onions, diced
1 teaspoon garlic, minced
1 cup carrot, diced
1 ½ teaspoons ground cumin
1 teaspoon ground mace
1 ½ teaspoons ground coriander
1 teaspoon salt
1 teaspoon white pepper
½ teaspoon cayenne
4 cups chicken stock or 4 cups vegetable stock
1 ½ cups heavy cream

1
Preheat oven to 350oF.
2
Cut squash in half, remove seeds.
3
Place squash in oven and bake until it is easily pierced with a sharp knife.
4
Remove from oven and cool.
5
When cool enough to handle, scrape flesh into a large bowl and set aside.
6
Discard skin.
7
Heat oil in a large soup pot, or Dutch oven, over medium heat.
8
Add carrots and onions and cook until soft (about 7 minutes or so).
9
Add garlic, cumin, mace, coriander, salt, pepper and cayenne and cook until fragrant about 2 minutes.
10
Add squash to the pot and stir.
11
Add stock, stir and cover.
12
Allow to cook about 15 minutes or so until all vegetables are soft.
13
Puree soup in pot with a stick blender or transfer soup to blender (in batches) and puree.
14
Once soup is pureed, lower heat and add cream.
15
Heat thoroughly, do not boil.
16
Note: If you find the soup too thick for your liking, just add additional stock or water.

1196

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 13 ingredients. The key ingredients include: 2 butternut squash (about 4 pounds), 3 tablespoons peanut oil, 1 ½ cups onions, diced, 1 teaspoon garlic, minced, and more.

Yes, Butternut 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.

Butternut Squash Soup

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