Roasted Butternut Squash Soup
Every year, I try to improve my favorite butternut squash dish: Roasted Butternut Squash Soup. This year’s version is so far my favorite and that’s why I’ve decided to share it with you.
Prep Time5 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 5 minutes mins
Course: Dinner, Lunch, Main Course, Side Dish, Snack, Soup
Cuisine: American
Keyword: roasted butternut squash soup
Servings: 2
Calories: 534kcal
- 2 pounds butternut squash, cut in half and de-seeded
- 2 cup chicken stock
- 1 tablespoon extra virgin olive oil
- 1 cup chopped sweet onion
- 2 cloves garlic, chopped
- ¼ teaspoon nutmeg, grated
- 1 (or 2) tablespoons butter
- Salt and pepper
- Sage for garnish
Cut butternut squash in half (lengthwise) and scoop out the seeds.
Rub ¼ tablespoon olive oil on flesh and add salt and pepper.
Bake (face down) at 425℉ for about 50 minutes or until flesh is soft.
Sauté onion over medium heat in remaining olive oil until soft, about 3 minutes.
Add garlic and 1 teaspoon of salt, stir frequently for about a minute.
Add squash, about 1-½ cups chicken stock, nutmeg, 1 tablespoon butter, and season with freshly ground pepper and salt.
Cook for about 10 minutes, so everything will blend together.
Either transfer the soup to your blender or use an immersion blender directly in the pot (add the remaining stock if needed).
Taste and season to perfection (in my case, I added another tablespoon butter).
Garnish with sage and serve.
Calories: 534kcal | Carbohydrates: 69g | Protein: 12g | Fat: 28g | Sodium: 518mg | Potassium: 1962mg | Fiber: 10g | Sugar: 18g | Vitamin A: 48750IU | Vitamin C: 101mg | Calcium: 252mg