Velvety Squash Soup Recipe

Name: Velvety Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3-pound) butternut squash; 1 (2-pound) acorn squash; Cooking spray; 2 cups coarsely chopped onion; 2 teaspoons canola oil; 5 cups fat-free, less-sodium chicken broth; 2/3 cup apple cider; 2 tablespoons molasses; 1 teaspoon curry powder; 3/4 teaspoon salt; 1/8 teaspoon ground red pepper; 2/3 cup half-and-half; Chopped fresh thyme (optional)

Servings: persons

1 (3-pound) butternut squash
1 (2-pound) acorn squash
Cooking spray
2 cups coarsely chopped onion
2 teaspoons canola oil
5 cups fat-free, less-sodium chicken broth
2/3 cup apple cider
2 tablespoons molasses
1 teaspoon curry powder
3/4 teaspoon salt
1/8 teaspoon ground red pepper
2/3 cup half-and-half
Chopped fresh thyme (optional)

1
Preheat oven to 425u00b0.
2
Cut each squash in half lengthwise; discard seeds and membranes. Place squash, cut sides down, on a jelly-roll pan coated with cooking spray.
3
Combine onion and oil, tossing to coat. Spread onion mixture onto pan around squash. Bake at 425u00b0 for 45 minutes or until squash and onion are tender. Cool slightly. Scoop out squash pulp from skins; discard skins.
4
Place onion and squash pulp in a Dutch oven. Stir in broth and the next 5 ingredients (through pepper); bring to a boil. Reduce heat; simmer 5 minutes.
5
Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan; stir in half-and-half. Cook over medium heat 5 minutes or until thoroughly heated. Garnish with thyme, if desired.

787

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 (3-pound) butternut squash, 1 (2-pound) acorn squash, Cooking spray, 2 cups coarsely chopped onion, and more.

Yes, Velvety 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.

Velvety Squash Soup

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