Butternut Squash Soup
Get cozy with a bowl of my mom's roasted butternut squash soup recipe! This vegetarian soup is super easy to make and, not to mention, creamy and quite scrumptious. My family rates this butternut squash soup 10/10!
Servings: 4 servings
Calories: 373kcal
Equipment
- Wire Rack
- Baking Sheet
- Aluminum Foil
- Large Stock Pot
- Medium Bowl
- Small Bowls
Ingredients
- 1 large butternut squash
- 2 Tablespoons butter
- salt to taste
- white pepper to taste
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cardamom optional
- 1 Tablespoon brown sugar
- 2 cups chicken broth
- 1/2 cup heavy whipping cream
Cranberry Apple Garnish
- 1 cup dried cranberries
- 1 apple diced and sprinkled with lemon juice
Instructions
- Preheat oven to 350 degrees F.
- Carefullly cut squash lengthwise and scoop seeds and strings out.
- Melt 2 tablespoons of butter.
- Brush the inside of each piece of squash with butter and sprinkle with salt and white pepper.
- Place squash face down on a wire rack on top of a baking sheet.
- Cover with aluminum foil and baker for 1 1/2 hours.
- While the squash is baking, dice apples, sprinkle them with lemon juice and mix with dried cranberries to make the soup garnish.
- Once squash is baked, let it cool for 10 minutes.
- Scoop out the insides into a bowl.
- Add spices and sugar to the squash mixture and mix well.
- Put broth and cream in a large stock pot on medium heat. Letting it boil for a couple of minutes while stirring constantly.
- Add squash mixture and blend together with an immersion blender or place in a large blender.
- Serve hot with apple & cranberry garnish.
Nutrition
Calories: 373kcal | Carbohydrates: 58g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 499mg | Potassium: 782mg | Fiber: 7g | Sugar: 35g | Vitamin A: 20571IU | Vitamin C: 42mg | Calcium: 126mg | Iron: 2mg