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.
Servings: 2
Calories: 534kcal
Ingredients
- 2 pounds butternut squash, cut in half and de-seeded
- 2 cups 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
Instructions
- Cut butternut squash in half (lengthwise) and scoop out the seeds.2 pounds butternut squash, cut in half and de-seeded
- Rub ¼ tablespoon olive oil on the squash and add salt and pepper.1 tablespoon extra virgin olive oil, Salt and pepper
- Bake (face down) at 425℉ for about 50 minutes or until the squash is soft.
- Sauté onion over medium heat in remaining olive oil until soft, about 3 minutes.1 tablespoon extra virgin olive oil, 1 cup chopped sweet onion
- Add garlic and 1 teaspoon of salt, stir frequently for about a minute.2 cloves garlic, chopped, Salt and pepper
- Add squash, about 1-½ cups chicken stock, nutmeg, 1 tablespoon butter, and season with freshly ground pepper and salt.2 cups chicken stock, ¼ teaspoon nutmeg, grated, 1 (or 2) tablespoons butter, Salt and pepper
- 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.Sage for garnish
Notes
Nutrition
Calories: 534kcal | Carbohydrates: 69g | Protein: 12g | Fat: 28g | Sodium: 518mg | Potassium: 1962mg | Fiber: 10g | Sugar: 18g | Vitamin A: 48750IU | Vitamin C: 101mg | Calcium: 252mg