Butternut Squash Soup Recipe

Looking for an easy Butternut Squash Soup recipe? Learn how to make Butternut Squash Soup using healthy ingredients.


Submitted by teslabolt

Makes 8 servings



From http://homecooking.about.com/od/soups/r/blss158.htm

Recipe Ingredients for Butternut Squash Soup

4 lbs. Butternut squash
1 medium yellow onion
1 tbsp Olive oil
1 tbsp honey
1 tsp sage
1/4 tsp Salt
1/4 tsp Freshly ground black pepper
4 cup chicken stock
1 cup creme fraiche

Recipe Directions for Butternut Squash Soup

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Prick the squash with a fork and place it whole on a sheet pan. Roast for 45 minutes in the oven until the squash has softened. Cool the squash, then cut it in half and remove the seeds. Peel the halves and cut into 2-inch chunks. Reserve.

  3. Peel, trim, and coarsely chop the onion. Reserve.

  4. Melt the butter in a large saucepan over medium heat. When the butter starts to brown, add the onion and saute until it is translucent and starts to brown, about 4 to 5 minutes.

  5. Add the honey to the onions and cook until it bubbles. Add the squash chunks and sage. Season with salt and pepper.

  6. Add the chicken stock and enough water to cover the squash by an inch. Bring the soup to a boil and lower the heat to a simmer. Cook the soup until the onions and squash are very tender, about 45 minutes to 1 hour. Add more liquid if necessary to keep the squash submerged.

  7. Remove the pan from the heat and cool for 15 minutes.

  8. Puree the soup in a blender. Do not fill the blender more than two-thirds full or you risk having the contents explode. Allow the steam to escape by removing the center plug in the lid and covering the hole with a thick towel to protect your hand. Hold the lid securely down and lift the towel slightly to allow the pressurized air to escape as you blend.

  9. Strain through a coarse strainer if you want a smoother soup or return it directly to the pan; season it with salt and pepper to taste. Bring the finished soup back to a boil.

  10. Ladle it into bowls and serve with a spiral of creme fraiche, about 1 tablespoon per bowl.

Categories

Vegetables, Soup

Nutrition Facts
Serving Size 396.0g
Amount Per Serving
Calories
197
Calories from Fat
75
% Daily Value*
Total Fat
8.3g
13%
Saturated Fat
4.1g
20%
Trans Fat
0.0g
Cholesterol
13mg
4%
Sodium
480mg
20%
Potassium
870mg
25%
Total Carbohydrates
31.7g
11%
Dietary Fiber
4.8g
19%
Sugars
8.1g
Protein
3.7g
Vitamin A 486% Vitamin C 82%
Calcium 15% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in cholesterol
  • High in magnesium
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in saturated fat
  • High in sugar
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