Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

  Ready in : 65 mins
  Preparation time : 5 mins
  Cooking time: 60 mins

Roasted Butternut Squash Soup is a hor d'oeuvre that serves 2. For $2.18 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 388 calories, 11g of protein, and 11g of fat. It will be a hit at your Autumn event. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. Head to the store and pick up butternut squash, sage, onion, and a few other things to make it today. It is brought to you by spoonacular user maplewoodroad. Similar recipes include Roasted Butternut Squash Soup, Roasted Butternut Squash Soup, and Roasted Butternut Squash Soup.

Ingredients

butternut squash

butternut squash

2 lbs

chicken stock

chicken stock

2 c

olive oil

olive oil

1 Tbsp

onion

onion

1 c

garlic

garlic

2 cloves

nutmeg

nutmeg

0.25 tsp

tbsp butter

tbsp butter

1

salt and pepper

salt and pepper

2 servings

sage

sage

2 servings

Cooking in Steps

  1. 1
    Cut butternut squash in half (lengthwise) and scoop out the seeds.

    butternut squash

    butternut squash

    seeds

    seeds

  2. 2
    Rub 1/4 Tbsp olive oil on flesh and add salt and pepper.

    salt and pepper

    salt and pepper

    olive oil

    olive oil

    dry seasoning rub

    dry seasoning rub

  3. 3
    Bake (face down) at 425℉ for about 50 minutes or until flesh is soft.

    oven
    oven
  4. 4
    Sauté onion over medium heat in remaining olive oil until soft, about 3 minutes.

    olive oil

    olive oil

    onion

    onion

  5. 5
    Add garlic and 1 tsp of salt, stir frequently for about a minute.

    garlic

    garlic

    salt

    salt

  6. 6
    Add squash, about 1-1/2 c chicken stock, nutmeg, 1 Tbsp butter, and season with freshly ground pepper and salt.

    chicken stock

    chicken stock

    ground black pepper

    ground black pepper

    butter

    butter

    nutmeg

    nutmeg

    squash

    squash

    salt

    salt

  7. 7
    Cook for about 10 minutes, so everything will blend together.

  8. 8
    Either transfer the soup to your blender or use an immersion blender directly in the pot (add the remaining stock if needed).

    stock

    stock

    immersion blender
    immersion blender
    blender
    blender
    pot
    pot
  9. 9
    Taste and season to perfection (in my case, I added another Tbsp butter).

    butter

    butter

  10. 10
    Garnish with sage and serve.

    sage

    sage