Butternut Squash Soup Recipe Recipe

Name: Butternut Squash Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb butternut squash; 2 Tbs olive oil plus more for roasting the squash; 1 Tbs butter; 1 med onion diced; 3/4 tsp ground cumin; 1/2 tsp ground coriander; 1 14.5oz can diced tomatoes with juice; 3 cups homemade or low-sodium chicken broth; 1 Tbsp plain yogurt or sour cream for garnish; 1 Tbsp finely chopped fresh flat-leaf parsley

Servings: persons

2 lb butternut squash
2 Tbs olive oil plus more for roasting the squash
1 Tbs butter
1 med onion diced
3/4 tsp ground cumin
1/2 tsp ground coriander
1 14.5oz can diced tomatoes with juice
3 cups homemade or low-sodium chicken broth
1 Tbsp plain yogurt or sour cream for garnish
1 Tbsp finely chopped fresh flat-leaf parsley

1
Preheat oven to 400F and line baking sheet with parchment or foil.
2
Cut the squash in half lengthwise and scoop out the seeds and strings.
3
Rub the surface with a little olive oil, season with salt and pepper, and roast on the baking sheet open sides up, until browned and tender -- 80-90 minutes.
4
Let cool.
5
Heat the 2 Tbsp olive oil and butter in a heavy soup pot on medium.
6
Add the onion and 1/2 tsp salt.
7
Saute for 5-6 minutes until the onions begin to brown.
8
Add the cumin and coriander, stir for 30 seconds, then add the tomatoes and juices.
9
Season with a few grinds of pepper, cover, and simmer for 10 minutes.
10
Peel the roasted squash, or scoop out the flesh, and add it to the pot, breaking it up with a wooden or plastic spoon.
11
Add the chicken broth, cover, and simmer covered for 30 minutes.
12
Let cool and slightly puree in batches in a blender or food processor.
13
Taste and add more salt or pepper as needed.
14
Return the soup to the pot and stir over med-low heat until hot.
15
Pour in to bowls and garnish with a spoonful of yogurt or sour cream and a sprinkling of the minced parsley.

2571

kcal

Calories

262

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 lb butternut squash, 2 Tbs olive oil plus more for roasting the squash, 1 Tbs butter, 1 med onion diced, and more.

Yes, Butternut Squash Soup Recipe 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 Recipe

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