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: 2 12 butternut squash, seeded and peeled; 3 garlic cloves; 1 tablespoon olive oil; salt and pepper, to taste; 1 teaspoon olive oil; 1 large yellow onion, chopped; 2 celery hearts, chopped; 2 teaspoons fresh ginger, grated; 1 tablespoon Earth Balance margarine; 1 bay leaf; ¼ teaspoon crushed red pepper flakes; 32 ounces vegetable stock; 1 ½ teaspoons cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon clove; ¼ teaspoon allspice (optional); ½ teaspoon ground ginger; 1 tablespoon dark brown sugar; salt and pepper, to taste

Servings: persons

2 12 butternut squash, seeded and peeled
3 garlic cloves
1 tablespoon olive oil
salt and pepper, to taste
1 teaspoon olive oil
1 large yellow onion, chopped
2 celery hearts, chopped
2 teaspoons fresh ginger, grated
1 tablespoon Earth Balance margarine
1 bay leaf
¼ teaspoon crushed red pepper flakes
32 ounces vegetable stock
1 ½ teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon clove
¼ teaspoon allspice (optional)
½ teaspoon ground ginger
1 tablespoon dark brown sugar
salt and pepper, to taste

1
["Chop butternut squash into 1-2"" pieces.", "Drizzle with oilive oil, salt and pepper, and roast with the whole garlic cloves in a 425 degree oven for 45 minutes.", "While squash roasts, add tsp of oil to a soup stock pot over medium heat.", "Add margarine, onions, celery, salt, pepper, ginger, crushed red pepper if using) and saute for 10-12 minutes, or until soft and fragrant.", "Add cinamon (nutmeg, clove, ginger) and mix well.", "Add a cup or so of the vegetable broth, stir to scrape up any bits stuck to the bottom.", "Transfer cooked veggies and broth to a blender and puree until smooth.", "Return to soup pot.", "When squash is finished roasting, transfer squash and remaining stock to blender and puree until smooth.", "I did this in three batches - equal parts squash and vegetable stock.", "Return pureed squash to soup pot, add brown sugar, and simmer on low for 15-20 minutes.", "Check spices, salt and pepper.", "Adjust as needed.", "Enjoy!"]

568

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 19 ingredients. The key ingredients include: 2 12 butternut squash, seeded and peeled, 3 garlic cloves, 1 tablespoon olive oil, salt and pepper, to taste, 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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