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: 4 pounds butternut squash; Kosher salt and freshly ground black pepper to taste; 2 tablespoons unsalted butter; 1 small onion, peeled and diced; 2 cloves garlic, peeled and minced; 5 cups chicken or vegetable stock; 3/4 cup milk; 1/2 cup heavy cream; Chopped red onion for garnish; Chervil leaves for garnish

Servings: persons

4 pounds butternut squash
Kosher salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
1 small onion, peeled and diced
2 cloves garlic, peeled and minced
5 cups chicken or vegetable stock
3/4 cup milk
1/2 cup heavy cream
Chopped red onion for garnish
Chervil leaves for garnish

1
Preheat the oven to 325 degrees.
2
Using a large, heavy knife, split the squash in half and scrape out the seeds and discard them.
3
Place the squash halves on a baking sheet, season with salt and pepper and roast until very tender, about 1 hour.
4
Use a spoon to scrape out the flesh; set aside, discarding the skin.
5
In a large pot set over medium heat, melt the butter.
6
Add the onion and garlic and cook, stirring frequently, until the onion just turns golden, 6 to 7 minutes.
7
Add the stock and squash and cook, uncovered, for 25 minutes.
8
Allow to cool.
9
Working in batches, puree the soup in a blender or food processor and return it to the pot.
10
Stir in the milk and cream and reheat.
11
Season to taste with salt and pepper and serve garnished with red onion and chervil.

3936

kcal

Calories

397

Fat

Carbs

100

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: 4 pounds butternut squash, Kosher salt and freshly ground black pepper to taste, 2 tablespoons unsalted butter, 1 small onion, peeled and diced, 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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