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 large butternut squash (you can use two smaller ones); 2 cups chopped sweet onions; ¼ cup chopped shallot; 1 quart vegetable stock; 1 tablespoon garlic; 1 teaspoon ground cloves; 1 teaspoon ground cinnamon; ½ teaspoon red pepper flakes; 2 teaspoons sage; 2 tablespoons butter; ½ cup half-and-half; 2 tablespoons olive oil; 3 tablespoons maple syrup; ¼ cup chopped green onion

Servings: persons

1 large butternut squash (you can use two smaller ones)
2 cups chopped sweet onions
¼ cup chopped shallot
1 quart vegetable stock
1 tablespoon garlic
1 teaspoon ground cloves
1 teaspoon ground cinnamon
½ teaspoon red pepper flakes
2 teaspoons sage
2 tablespoons butter
½ cup half-and-half
2 tablespoons olive oil
3 tablespoons maple syrup
¼ cup chopped green onion

1
Cut squash in half, scoop out seeds and place on a baking sheet.
2
Mix together cinnamon, cloves and red pepper flakes in a small bowl.
3
Place 1 tablespoons butter in pieces on the squash and sprinkle half of the cloves, cinnamon and pepper mixture on top.
4
Place the squash in the oven and bake at 400 degrees for approximately 2 hrs or until soft.
5
Sautee onions, garlic and sage in the remaining butter and the olive oil in a stock pot until translucent and soft.
6
When squash is cooked, scoop out of its shell and put into a bowl.
7
Put some of the squash and some of the onions into a food processor and blend until smooth.
8
Keep doing this until all the squash has been blended.
9
You can add some of the stock if mixture is too thick to blend.
10
Return mixture to stock pot on medium heat and add remainder of stock until desired consistency.
11
Add the rest of the cinnamon, clove and pepper mixture to the soup and stir well.
12
Add a little of the heated mixture to the half and half to warm it up but keep it from curdling and then add to the soup.
13
Add maple syrup and stir.
14
Garnish with chopped green onions.

389

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 14 ingredients. The key ingredients include: 1 large butternut squash (you can use two smaller ones), 2 cups chopped sweet onions, ¼ cup chopped shallot, 1 quart vegetable stock, 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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