Butternut Squash Soup Recipe

Looking for an easy butternut squash soup recipe? Learn how to make butternut squash soup using healthy ingredients.


Submitted by terid

Makes 8 servings



tangy and sweet butternut squash soup- this is from a disney recipe. it calls to be topped with hazelnuts but I prefer it without.

Recipe Ingredients for butternut squash soup

2 lb butternut squash, seeded and cut into 6 sections
1 lb parsnips, peeled and roughly chopped
1 green apple, peeled, cored, and quartered
2 tablespoons olive oil, divided
1 medium brown onion, thinly sliced
4 cups chicken stock, divided
1/2 teaspoon cumin
2/3 cup heavy cream
1 tsp salt
1 tsp pepper

Recipe Directions for butternut squash soup

  1. Preheat oven to 400 degrees F

  2. Line a baking dish with parchment paper and drizzle 1 tablespoon of olive oil on top.

  3. Arrange butternut squash in the baking dish, skin side up. Scatter chopped parsnip and apple quarters around the squash. Top with a few sprigs of fresh thyme. Pour a quarter cup of water into the baking dish.

  4. Bake uncovered for 45-50 minutes, or until a knife slides easily through the skin of the squash.

  5. Remove the baking dish from the oven and throw away the sprigs of thyme. Set aside to cool

  6. Heat the remaining 1 tablespoon of oil in a pan over medium low heat. Add thinly sliced onion and half a teaspoon of salt to the pan and sauté slowly about 10 minutes, or until the onions are soft and translucent, but not browned. Turn off the heat.

  7. When squash is cool enough to handle, use a paring knife to peel the skin from the butternut squash, discarding the skins. Place the peeled squash into the bowl of a food processor. Pulse into a smooth purée, about 20 seconds. Pour purée into a large stockpot or Dutch oven.

  8. Place roasted parsnips, apple and sautéed onion into the bowl of the food processor. Add 1 cup of the chicken stock. Purée 20-30 seconds, or until smooth. If the purée is too dry, thin it using an additional half cup of chicken stock.

  9. Note: Do not fill a food processor more than half full with hot liquids. Doing so could result in the top or bottom of the food processor bowl blowing off due to pressure.

  10. Add puréed parsnip and onion mixture to the squash in the stockpot. Add the remaining chicken stock to the pot and raise the heat to medium high. Bring soup to a boil and then reduce heat to simmer.

  11. While soup is simmering add a half teaspoon of ground cumin, (I also add nutmeg) as well as salt and white pepper to taste. Before serving, stir in heavy cream.

Categories

Vegetables, Soup

Nutrition Facts
Serving Size 343.1g
Amount Per Serving
Calories
181
Calories from Fat
69
% Daily Value*
Total Fat
7.7g
12%
Saturated Fat
2.9g
14%
Trans Fat
0.0g
Cholesterol
14mg
5%
Sodium
688mg
29%
Potassium
677mg
19%
Total Carbohydrates
28.8g
10%
Dietary Fiber
5.9g
24%
Sugars
8.5g
Protein
2.6g
Vitamin A 244% Vitamin C 59%
Calcium 10% Iron 8%
* 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
  • High in dietary fiber
  • High in manganese
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
  • High in sugar
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