Warm-Spiced Butternut Squash Soup Recipe

Name: Warm-Spiced Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds whole butternut squash; 1/4 cup extra-virgin olive oil, divided; 7 cups water; 1/2 teaspoon whole allspice; 1/2 teaspoon black peppercorns; 6 thyme sprigs; 3 whole cloves; 1 (3-inch) cinnamon stick; 1 star anise pod; 1 yellow onion, chopped; 1 1/2 teaspoons kosher salt; 1 tablespoon cider vinegar; 1/8 teaspoon crushed red pepper; 1/2 cup pomegranate arils; 1/4 cup chopped fresh cilantro

Servings: persons

4 pounds whole butternut squash
1/4 cup extra-virgin olive oil, divided
7 cups water
1/2 teaspoon whole allspice
1/2 teaspoon black peppercorns
6 thyme sprigs
3 whole cloves
1 (3-inch) cinnamon stick
1 star anise pod
1 yellow onion, chopped
1 1/2 teaspoons kosher salt
1 tablespoon cider vinegar
1/8 teaspoon crushed red pepper
1/2 cup pomegranate arils
1/4 cup chopped fresh cilantro

1
Peel and seed squash, reserving peels, trimmings, and seeds. Cube peeled and seeded squash. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add squash scraps; saute 8 minutes or until lightly browned. Add 7 cups water, allspice, and next 5 ingredients (through anise). Bring to a boil; cover, reduce heat, and simmer 45 minutes. Strain mixture into a large bowl; discard solids.
2
Wipe pan clean with paper towels; heat over medium heat. Add remaining 3 tablespoons oil and onion; cover and cook 5 minutes, stirring occasionally. Add cubed squash; cover and cook 10 minutes, stirring occasionally. Add reserved broth and salt; bring to a boil. Cover and simmer 40 minutes or until squash is very tender.
3
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. Stir in vinegar and red pepper. Ladle soup into shallow bowls. Top evenly with pomegranate and cilantro.
4
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
5
.

3613

kcal

Calories

386

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.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 pounds whole butternut squash, 1/4 cup extra-virgin olive oil, divided, 7 cups water, 1/2 teaspoon whole allspice, and more.

Yes, Warm-Spiced 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.

Warm-Spiced Butternut Squash Soup

How did you like this recipe?

Frequently Asked Questions