Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

  Ready in : 45 mins

The recipe Roasted Butternut Squash Soup can be made in around 45 minutes. This recipe makes 2 servings with 334 calories, 4g of protein, and 26g of fat each. For $1.73 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. A mixture of butternut squash, olive oil, sage, and a handful of other ingredients are all it takes to make this recipe so tasty. Not a lot of people made this recipe, and 1 would say it hit the spot. It can be enjoyed any time, but it is especially good for Autumn. It works well as a hor d'oeuvre. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 78%.

Ingredients

butternut squash

butternut squash

2 cups

olive oil

olive oil

2 tablespoons

salt and pepper

salt and pepper

2 servings

hazelnuts

hazelnuts

0.25 cup

onion

onion

0.5 medium

garlic

garlic

2 cloves

sage

sage

1 teaspoon

vegetable broth

vegetable broth

2 cups

pepper flakes

pepper flakes

1 pinch

cream

cream

2 servings

Cooking in Steps

  1. 1
    Preheat oven to 375 degrees F.

    oven
    oven
  2. 2
    Spread butternut squash tossed in olive oil and season with salt and pepper on a baking sheet, cover in foil and bake for about 30 minutes, or until tender.

    butternut squash

    butternut squash

    salt and pepper

    salt and pepper

    olive oil

    olive oil

    baking sheet
    baking sheet
    oven
    oven
    aluminum foil
    aluminum foil
  3. 3
    Remove the foil for and roast for an additional 5 minutes.

    aluminum foil
    aluminum foil
  4. 4
    On a separate sheet, spread out the hazelnuts and roast for about 7 minutes at about 350 degrees F.

    hazelnuts

    hazelnuts

  5. 5
    Transfer the nuts to a colander and use a tea towel rub off the skins. Using a food processor, blend fine.

    nuts

    nuts

    dry seasoning rub

    dry seasoning rub

    tea

    tea

    food processor
    food processor
    kitchen towels
    kitchen towels
    colander
    colander
  6. 6
    In a stock pot, saute the onions in remaining olive oil until they are translucent, about 3 minutes.

    olive oil

    olive oil

    onion

    onion

    stock

    stock

    pot
    pot
  7. 7
    Add garlic, sage, and blended hazelnuts and stir an additional 1-2 minutes.

    hazelnuts

    hazelnuts

    garlic

    garlic

    sage

    sage

  8. 8
    Add the butternut squash and broth. Bring to a simmer, stirring, and cook for about 5 minutes.

    butternut squash

    butternut squash

    broth

    broth

  9. 9
    Let the soup cool and then pure it in a blender or food processor.

    food processor
    food processor
    blender
    blender
  10. 10
    Return to the pot and season with red pepper flakes, salt, and pepper.

    red pepper flakes

    red pepper flakes

    pepper

    pepper

    salt

    salt

    pot
    pot
  11. 11
    Serve with a garnish of sour cream.

    sour cream

    sour cream