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 medium butternut squash, about 2 1/4 lbs.; 1 parsnip; olive oil; 1 medium onion, chopped; 1 teaspoon powdered ginger; ¼ teaspoon turmeric; ¼ teaspoon cardamom; ¼ teaspoon ground coriander; 2 tablespoons butter; 3 cups water; 2 chicken bouillon cubes (enough for 4 cups water); ½ teaspoon rice vinegar; salt and pepper

Servings: persons

1 medium butternut squash, about 2 1/4 lbs.
1 parsnip
olive oil
1 medium onion, chopped
1 teaspoon powdered ginger
¼ teaspoon turmeric
¼ teaspoon cardamom
¼ teaspoon ground coriander
2 tablespoons butter
3 cups water
2 chicken bouillon cubes (enough for 4 cups water)
½ teaspoon rice vinegar
salt and pepper

1
Cut squash in half lengthwise, and scoop out the seeds.
2
Rub a fine layer of olive oil on both sides of the squash, and place cut side down in a roasting pan.
3
Bake squash for 40 45 minutes in a 350-degree oven.
4
Set aside to cool.
5
While the squash is roasting, saute the onion, cardamom, turmeric, coriander and ginger in the butter over moderate heat until onions are slightly translucent.
6
Add the water, bouillon cubes and parsnip to the onions, and simmer for about 30 minutes.
7
Once the squash has cooled, scrape the flesh off the skin and add to the bouillon.
8
Using a blender or food processor, puree the soup until mostly smooth.
9
Add the vinegar and then salt and pepper to taste.

286

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: 1 medium butternut squash, about 2 1/4 lbs., 1 parsnip, olive oil, 1 medium onion, chopped, 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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