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: nonstick cooking spray; 1 lb large carrot, quartered lengthwise; 2 large sweet onions, halved and sliced; 4 teaspoons olive oil; 5 lbs butternut squash, halved lengthwise and seeded (about 2 medium); 2 tablespoons whipped butter or 2 tablespoons reduced fat margarine, divided; 4 cups reduced-sodium chicken broth; 1 cup whole milk or 1 cup fat-free half-and-half; nonfat sour cream; chopped fresh parsley; fresh ground pepper; salt (optional)

Servings: persons

nonstick cooking spray
1 lb large carrot, quartered lengthwise
2 large sweet onions, halved and sliced
4 teaspoons olive oil
5 lbs butternut squash, halved lengthwise and seeded (about 2 medium)
2 tablespoons whipped butter or 2 tablespoons reduced fat margarine, divided
4 cups reduced-sodium chicken broth
1 cup whole milk or 1 cup fat-free half-and-half
nonfat sour cream
chopped fresh parsley
fresh ground pepper
salt (optional)

1
Preheat oven to 400 degrees.
2
Coat nonstick jellyroll pan with cooking spray.
3
Combine carrots, onions and olive oil in large bowl; toss to coat well.
4
Arrange squash halves, cut side up, on the prepared pan.
5
Spoon carrots and onions around the squash halves.
6
Roast vegetables until tender and golden, stirring carrots and onions every 30 minutes.
7
Total cooking time will be about 60 to 90 minutes.
8
Let cool about 20 minutes.
9
Scoop out squash flesh; place in a large food processor.
10
Add carrots and onions.
11
Process until somewhat smooth.
12
Transfer to large non-stick saucepan; stir in chicken broth and milk.
13
Bring to simmer, then cook about 10 minutes.
14
If desired, cover soup and refrigerate up to one day.
15
Rewarm over medium heat.
16
Spoon soup into serving bowls; top each serving with a dollop fo sour cream, a sprinkling of parsley, freshly ground pepper and salt.

4660

kcal

Calories

481

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 12 ingredients. The key ingredients include: nonstick cooking spray, 1 lb large carrot, quartered lengthwise, 2 large sweet onions, halved and sliced, 4 teaspoons olive oil, 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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