Butternut Squash Soup Recipe

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large butternut squash, halved; 3 Tbsp butter; 1/4 tsp cinnamon; 1/4 tsp nutmeg; 1/8 tsp cloves; 1 Tbsp sugar; 3 Tbsp olive oil; 1 onion chopped; 2 Idaho potatoes, peeled and chopped into large pieces; 8 c chicken stock (or water + bouillon cubes); 1/4 c heavy cream (optional); salt and white pepper to taste

Servings: persons

1 large butternut squash, halved
3 Tbsp butter
1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1 Tbsp sugar
3 Tbsp olive oil
1 onion chopped
2 Idaho potatoes, peeled and chopped into large pieces
8 c chicken stock (or water + bouillon cubes)
1/4 c heavy cream (optional)
salt and white pepper to taste

1
In a preheated, 400 degree oven, roast the butternut squash with the seasonings, butter and sugar, until soft and browned. Remove from oven and scoop squash from rind.
2
In a soup pot, heat olive oil and saute onions.
3
When translucent, add potatoes and squash flesh.
4
Cover with chicken stock and simmer until potatoes are soft.
5
Remove from heat and puree with stick blender or in an upright blender.
6
Return to soup pot and add heavy cream.
7
Season to taste.
8
Enjoy!

1262

kcal

Calories

Fat

Carbs

151

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 12 ingredients. The key ingredients include: 1 large butternut squash, halved, 3 Tbsp butter, 1/4 tsp cinnamon, 1/4 tsp nutmeg, 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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