Savory Butternut Squash Soup Recipe

Name: Savory Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Butternut Squash (2-3 Pounds); 2 whole Russet Potatoes; 2 whole Carrots; 1 whole Yellow Onion (medium-sized); 3 Tablespoons Unsalted Butter; 1 dash Olive Oil; 6 cups Broth (I Use Vegetable); 1/2 whole Roasted Red Pepper; 1 cup Whole Milk; 2 teaspoons Dried Dill Weed; 1/2 teaspoons Ground Nutmeg; 3 pinches Pepper; 1 pinch Salt; 8 dashes Louisiana Hot Sauce (or To Taste!)

Servings: persons

1 whole Butternut Squash (2-3 Pounds)
2 whole Russet Potatoes
2 whole Carrots
1 whole Yellow Onion (medium-sized)
3 Tablespoons Unsalted Butter
1 dash Olive Oil
6 cups Broth (I Use Vegetable)
1/2 whole Roasted Red Pepper
1 cup Whole Milk
2 teaspoons Dried Dill Weed
1/2 teaspoons Ground Nutmeg
3 pinches Pepper
1 pinch Salt
8 dashes Louisiana Hot Sauce (or To Taste!)

1
1. Peel butternut squash. Cut squash in half. Scoop out seeds and membranes. Cut into 1-inch cubes.
2
2. Peel potatoes, carrots and onion. Cut potatoes into 1-inch cubes, carrots into thin slices and dice the onion.
3
3. Melt butter in a stock pot. Add a splash of olive oil to prevent the butter from burning. Add onion and saute just until translucent, about 5 minutes.
4
4. Add squash, potatoes and carrots and simmer approximately 5 minutes, stirring occasionally.
5
5. Incorporate broth into pot. (The vegetables do not have to be tender at this point.) Simmer for 25 minutes, stirring occasionally.
6
6. Remove soup from heat (vegetables should be fork-tender at this point!) and allow to cool at least 20 minutes. *The cooling process is to prevent the blender from cracking in the next step.*
7
7. Place 1/2 of a roasted red pepper, cut into 1-inch pieces, into blender and add soup. Puree.
8
8. Return pureed soup to stock pot and add milk, dried dill weed, nutmeg, salt, pepper and hot sauce. Simmer for 10 minutes.
9
Soup may be garnished with a fresh sprig of dill and accompanied by crusty bread. YUM!

631

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 whole Butternut Squash (2-3 Pounds), 2 whole Russet Potatoes, 2 whole Carrots, 1 whole Yellow Onion (medium-sized), and more.

Yes, Savory 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.

Savory Butternut Squash Soup

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