Pureed Butternut Squash Soup Recipe

Name: Pureed Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 small onion, chopped; 1 piece (2 inches) peeled fresh ginger, chopped; 2 garlic cloves, chopped; 2 3/4 pounds small butternut squash, peeled, seeds removed, and flesh cut into 3/4-inch cubes; 1/4 cup fresh orange juice; Coarse salt and fresh ground pepper; Sour cream (optional); Spicy Pumpkin Seeds (optional; recipe below); 1 cup raw green pumpkin seeds; 1 teaspoon chili powder; 1/8 to 1/4 teaspoon cayenne pepper; 1/2 teaspoon coarse salt; 2 teaspoons fresh lime juice

Servings: persons

2 tablespoons butter
1 small onion, chopped
1 piece (2 inches) peeled fresh ginger, chopped
2 garlic cloves, chopped
2 3/4 pounds small butternut squash, peeled, seeds removed, and flesh cut into 3/4-inch cubes
1/4 cup fresh orange juice
Coarse salt and fresh ground pepper
Sour cream (optional)
Spicy Pumpkin Seeds (optional; recipe below)
1 cup raw green pumpkin seeds
1 teaspoon chili powder
1/8 to 1/4 teaspoon cayenne pepper
1/2 teaspoon coarse salt
2 teaspoons fresh lime juice

1
Melt the butter in a large saucepan over medium heat.
2
Cook the onion until fragrant, about 2 minutes.
3
Add the ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes.
4
Stir in 4 cups water.
5
Bring to a boil; reduce the heat.
6
Simmer until the squash is tender, about 20 minutes.
7
Puree the soup in two batches.
8
Stir in the orange juice and 1 1/2 teaspoons salt.
9
Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.
10
Preheat the oven to 350F.
11
In a medium bowl, combine all the ingredients and toss to coat.
12
Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes.
13
When blending hot foods, allow the heat to escape to prevent spattering.
14
Remove the cap from the hole of the blenders lid, and cover the hole with a dish towel while blending.

2395

kcal

Calories

259

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 14 ingredients. The key ingredients include: 2 tablespoons butter, 1 small onion, chopped, 1 piece (2 inches) peeled fresh ginger, chopped, 2 garlic cloves, chopped, and more.

Yes, Pureed 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.

Pureed Butternut Squash Soup

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