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 butternut squash; 6 tbsp olive oil; 1 1/2 tsp salt; 1/2 tsp ground pepper; 1/2 cup sausage (removed from casing); 2 cups small diced onion; 1 cup small diced carrot; 1 cup small diced celery; 1 cup small diced leeks; 4 tbsp minced shallot; 2 tbsp minced garlic; 4 tsp apple cider vinegar; 3 quarts chicken stock; 4 tsp maple syrup; 2 tsp chopped herbs

Servings: persons

3 lbs butternut squash
6 tbsp olive oil
1 1/2 tsp salt
1/2 tsp ground pepper
1/2 cup sausage (removed from casing)
2 cups small diced onion
1 cup small diced carrot
1 cup small diced celery
1 cup small diced leeks
4 tbsp minced shallot
2 tbsp minced garlic
4 tsp apple cider vinegar
3 quarts chicken stock
4 tsp maple syrup
2 tsp chopped herbs

1
Preheat oven to 425
2
Placed chopped squash in medium sized bowl. Drizzle with 4 tbsp of olive oil and season with 1/2 tsp of salt and 1/4 tsp of black pepper. Use sheet pan with parchment paper and place squash on sheet pan. Roast for 30 minutes (until lightly carmalized and tender).
3
Remove squash from oven and set aside. 2 gallon sauce pan over medium high heat and add 2 tbsp olive oil - tender sausage - cook approx 3 minutes. Add onions, carrots, celery, leeks stirring often for 5 to 7 minutes. Add shallots and garlic stirr continuously for 1 minute. Deglaze pan with vinegar. Add chicken stock. Place squash in pan with maple syrup and sage.
4
Bring pan to boil, reduce to simmer. Cook for 30 minutes, till veggies are tender. Puree and reseason if necessary.

2870

kcal

Calories

301

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 15 ingredients. The key ingredients include: 3 lbs butternut squash, 6 tbsp olive oil, 1 1/2 tsp salt, 1/2 tsp ground pepper, 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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