Butternut Squash Soup Recipe

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs unpeeled butternut squash, halved and seeded; 2 large unpeeled onions; 1 small head of garlic; 1/4 cup olive oil or 1/4 cup vegetable oil; 2 tablespoons fresh minced fresh thyme or 2 teaspoons dried thyme; 3 - 3 1/2 cups chicken broth; 1/2 cup whipping cream; 3 tablespoons minced fresh parsley; 1/2 teaspoon salt; 1/4 teaspoon pepper

Servings: persons

3 lbs unpeeled butternut squash, halved and seeded
2 large unpeeled onions
1 small head of garlic
1/4 cup olive oil or 1/4 cup vegetable oil
2 tablespoons fresh minced fresh thyme or 2 teaspoons dried thyme
3 - 3 1/2 cups chicken broth
1/2 cup whipping cream
3 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

1
Cut squash into 8 large pieces.
2
Place cut side up in a 15x10-inch baking dish.
3
Cut 1/4 inch off the tops of the onions and garlic bulb.
4
Place cut side up in the baking pan.
5
Brush with oil; sprinkle with thyme.
6
Cover tightly and bake at 350u00b0F for 1 1/2 to 2 hours or until vegetables are very tender.
7
Uncover and let stand until room temperature.
8
Remove peel from squash and onions; remove the soft garlic from skins.
9
Combine vegetables, broth and cream.
10
Puree in small batches in a blender until smooth; transfer to a large Dutch oven.
11
Add parsley, salt and pepper; heat until soup is warmed but do not boil.

2852

kcal

Calories

305

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: 3 lbs unpeeled butternut squash, halved and seeded, 2 large unpeeled onions, 1 small head of garlic, 1/4 cup olive oil or 1/4 cup vegetable oil, 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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