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: 1 whole Butternut Squash (Medium To Large In Size); 1/2 sticks Butter, Melted; 2 teaspoons Red Pepper Flakes; 2 Tablespoons Chili Powder; 2 Tablespoons Ground Cinnamon; 2 Tablespoons Ground Nutmeg; 2 Tablespoons Ground Ginger; 2 Tablespoons Ground Cloves; 1/4 cups Balsamic Vinegar; 1/4 cups Syrup; 2 Tablespoons Fresh Sage, Chopped; Olive Oil; 2 cloves Garlic, Minced; 1 whole Medium Onion, Chopped; 2 stalks Celery, Chopped; 2 whole Carrots, Chopped; 1 dash White Wine; 4 cups Chicken Stock; 1 whole Orange, Zested; 1/2 cups Milk Or Cream

Servings: persons

1 whole Butternut Squash (Medium To Large In Size)
1/2 sticks Butter, Melted
2 teaspoons Red Pepper Flakes
2 Tablespoons Chili Powder
2 Tablespoons Ground Cinnamon
2 Tablespoons Ground Nutmeg
2 Tablespoons Ground Ginger
2 Tablespoons Ground Cloves
1/4 cups Balsamic Vinegar
1/4 cups Syrup
2 Tablespoons Fresh Sage, Chopped
Olive Oil
2 cloves Garlic, Minced
1 whole Medium Onion, Chopped
2 stalks Celery, Chopped
2 whole Carrots, Chopped
1 dash White Wine
4 cups Chicken Stock
1 whole Orange, Zested
1/2 cups Milk Or Cream

1
1. Preheat oven to 400F.
2
2. Peel squash and cut into 1-inch cubes.
3
3. In a Ziploc bag, combine squash, melted butter, red pepper flakes, chili powder, cinnamon, nutmeg, ginger, cloves, balsamic vinegar, syrup, and sage. Shake to coat squash.
4
4. Pour contents of the bag onto a foil-lined baking sheet. Sprinkle with salt and pepper. Roast for 30 minutes until caramelized, and squash is fork tender.
5
5. When squash has 15 minutes left to roast, heat a splash of oil in a soup pot over medium heat. Saute garlic, onion, celery and carrot with a dash of cinnamon, salt and pepper, until soft. Add a splash of wine and the chicken stock. Stir to combine and simmer.
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6. Remove squash from the oven and puree in a food processor until smooth. Add puree to the soup pot. Blend the squash and vegetables together with a hand (immersion) blender until smooth. Add the orange zest and milk. Stir to blend. Serve warm.
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I serve this with a dollop of Greek yogurt and a few croutons for richness and crunch. This soup can be refrigerated or frozen and reheated very easily.

860

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 20 ingredients. The key ingredients include: 1 whole Butternut Squash (Medium To Large In Size), 1/2 sticks Butter, Melted, 2 teaspoons Red Pepper Flakes, 2 Tablespoons Chili Powder, 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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