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 (about 3 Pounds); 2 Tablespoons Olive Oil; 3 teaspoons Salt, Divided; 1 teaspoon Black Pepper; 1 Tablespoon Unsalted Butter; 1 whole Large Yellow Onion, Diced; 3 stalks Celery, Chopped; 1 Tablespoon Chopped Fresh Sage; 6 cups Chicken Broth; 1/4 teaspoons Nutmeg; 1/4 teaspoons Cayenne Pepper; 1/2 cups Freshly Grated Parmesan

Servings: persons

1 whole Butternut Squash (about 3 Pounds)
2 Tablespoons Olive Oil
3 teaspoons Salt, Divided
1 teaspoon Black Pepper
1 Tablespoon Unsalted Butter
1 whole Large Yellow Onion, Diced
3 stalks Celery, Chopped
1 Tablespoon Chopped Fresh Sage
6 cups Chicken Broth
1/4 teaspoons Nutmeg
1/4 teaspoons Cayenne Pepper
1/2 cups Freshly Grated Parmesan

1
Preheat oven to 425 degrees (F). Cut the squash in half horizontally; then cut both pieces in half vertically, so you have four pieces of squash. Clean out the seeds and cut the bottom half into two more pieces (you will now have six pieces of squash).
2
Rub 2 tablespoons of olive oil over the squash, then sprinkle with 2 teaspoons salt and the pepper. Put squash on a baking sheet skin side down, and roast for 30 minutes, or until you can easily pierce with a fork.
3
In a Dutch oven or large stockpot, heat the butter over medium heat. Add the onion, celery, and sage and saute, stirring occasionally until the vegetables are translucent and tender (about 10 minutes).
4
Use a spoon to remove the squash from the skin and add it to the stockpot with the vegetables, along with the broth, nutmeg, cayenne pepper, and remaining 1 teaspoon salt. Bring to a boil. Lower heat and simmer for 20 minutes. Remove from heat.
5
Using a blender or food processor, blend the soup in batches until smooth. Return to the pot and keep warm.
6
Top with parmesan, and croutons, if desired.

941

kcal

Calories

Fat

Carbs

118

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 12 ingredients. The key ingredients include: 1 whole Butternut Squash (about 3 Pounds), 2 Tablespoons Olive Oil, 3 teaspoons Salt, Divided, 1 teaspoon Black 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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