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: FOR THE SQUASH:; 1 Whole Butternut Squash, Sliced In Half And Cleaned; 2 teaspoons Butter; Salt And Pepper; FOR THE SOUP BASE:; 2 Tablespoons Extra Virgin Olive Oil; 1/2 cups Diced Onion; 1/4 cups Diced Celery; 1/4 cups Diced Carrot; Salt And Freshly Ground Pepper; 1 carton (32 Oz. Size) Chicken Stock; 1/2 cups Half-and-half, If Desired; 2 Tablespoons Toasted Pumpkin Seeds

Servings: persons

FOR THE SQUASH:
1 Whole Butternut Squash, Sliced In Half And Cleaned
2 teaspoons Butter
Salt And Pepper
FOR THE SOUP BASE:
2 Tablespoons Extra Virgin Olive Oil
1/2 cups Diced Onion
1/4 cups Diced Celery
1/4 cups Diced Carrot
Salt And Freshly Ground Pepper
1 carton (32 Oz. Size) Chicken Stock
1/2 cups Half-and-half, If Desired
2 Tablespoons Toasted Pumpkin Seeds

1
Preheat oven to 400 F.
2
Place butternut squash halves on a large rimmed baking sheet flesh side up. Place 1 teaspoon of butter in the middle of each squash half. Season with salt and black pepper. Roast for 25 minutes, until flesh is fork-tender. Remove from oven and allow to cool. When it is cool enough to handle scoop out the flesh and place in a mixing bowl. With a fork or potato masher mash the cooked squash until slightly smooth. (It doesn't have to be perfect.)
3
For the soup:
4
Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery and carrot and saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the chicken stock and bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth. Simmer gently to let the flavors marry, about 10 minutes.
5
Puree the soup using an immersion blender. You can also puree it in small batches in a blender until smooth. Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds.

325

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 13 ingredients. The key ingredients include: FOR THE SQUASH:, 1 Whole Butternut Squash, Sliced In Half And Cleaned, 2 teaspoons Butter, Salt And Pepper, 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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