This Creamy Roasted Butternut Squash Soup Recipe Is Dreamy by Erica Kane
Butternut squash soup is hard to resist. Embrace fall and Thanksgiving with this delicious roasted butternut squash soup recipe. You won't even mind the chill in the air.
This easy, low-calorie creamy butternut squash soup recipe has just a short list of ingredients. Here is your shopping list: butternut squash, dried thyme, garlic, onion (preferably Vidalia), nutmeg, chicken stock, heavy whipping cream and optional crushed red pepper flakes for a little heat. After roasting the squash, it joins the other ingredients on the stovetop. After blending it into creamy goodness, it is ready to be served.
Serve this creamy delicious squash soup with toasted seeds and a dash of grated nutmeg as garnish. It makes a perfectly soothing lunch or dinner!
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Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 to 1 1/2 hours
Total Time: 1 hour and 15 minutes to 1 hour and 45 minutes
Servings: 6
Ingredients
- 2 butternut squash, roasted
- 1 teaspoon dried thyme
- 5 cloves garlic
- 1 sweet Vidalia onion
- nutmeg, to taste
- 2 boxes (32 ounces each) chicken stock
- 1/2 cup heavy whipping cream
- crushed red pepper flakes, to taste
Helpful Products
- Le Creuset Cookware
- Mixing Spoon
- Soup Pot
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Soup Bowls
- Salt and Pepper
- Baking Dishes
- Immersion Blender
Recipe Notes
- Don't toss out the butternut squash seeds. Toast them like you would pumpkin seeds for a healthy, crunchy snack.
- Store the soup in an airtight container in the fridge for up to four days.
Here’s how you make it:
- Slice squash in half lengthwise and scoop out all of the seeds. If you're ambitious (and I recommend it!), separate the seeds from the flesh, smother them in olive oil, salt, pepper and a bit of crushed red pepper, and toast them on the stove top. Set aside.
- Now poke the flesh of the squash with a fork (a la when you stab a potato before microwaving it). Coat the top of the squash with olive oil, salt and pepper. Roast in a preheated 400-degree F oven for 45 to 60 minutes, or until top of squash is slightly brown. Remove from oven and set aside.
- In a large pot (I always prefer my Le Creuset), sauté onions and garlic with the dried thyme until tender. Once the squash is cool enough, scoop everything out of the skin and place in pot with onion mixture. Pour in chicken stock, stir and raise heat. Allow the soup to come to a boil, then reduce heat to medium. I prefer to keep my soup cooking for a relatively long time, so I'd recommend at least an hour. Remove soup from heat.
- Using an immersion blender, blend the contents of the soup. If you do not have an immersion blender, you can transfer the soup in batches to a blender. Once mixed, finish off with the heavy cream.
Nutrition Facts Per Serving
Calories: 110
Total Fat: 3.8g
Saturated Fat: 2.3g
Cholesterol: 14mg
Sodium: 748mg
Total Carbohydrate: 15.1g
Dietary Fiber: 2.4g
Total Sugars: 3.6g
Protein: 5.9g
Vitamin D: 5mcg
Calcium: 89mg
Iron: 2mg
Potassium: 646mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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