Roasted Butternut Squash Soup Recipe

Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: non-stick spray; 1 2-pound butternut squash, halved lengthwise and seeded; 3 tbsp. butter; 1 small onion, chopped; 1 large carrot, peeled and sliced; 2 cups (about) chicken broth; 1 cup nonfat milk; 1 bay leaf; 1 tsp brown sugar; pinch of nutmeg

Servings: persons

non-stick spray
1 2-pound butternut squash, halved lengthwise and seeded
3 tbsp. butter
1 small onion, chopped
1 large carrot, peeled and sliced
2 cups (about) chicken broth
1 cup nonfat milk
1 bay leaf
1 tsp brown sugar
pinch of nutmeg

1
1. Preheat oven to 375 degrees. Spray 9x13 pyrex with veg spray. Place squash cut side down on pyrex and pierce each half several times with knife. Bake about 45 minutes until tender.
2
2. Using a small stock pot, saute onion in butter until soft. Then add carrot, bay leaf, and about half of chicken broth. Cook until carrot is soft.
3
3. When squash is done, scoop flesh into stockpot with onion and carrot. Remove bay leaf. Using immersion blender, process until smooth.
4
4. Add rest of broth, milk, nutmeg and sugar. Add broth to thin to desired consistency. Heat until warm. May serve with sour cream if desired.

511

kcal

Calories

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: non-stick spray, 1 2-pound butternut squash, halved lengthwise and seeded, 3 tbsp. butter, 1 small onion, chopped, and more.

Yes, Roasted 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.

Roasted Butternut Squash Soup

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