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    Butternut Squash Soup

    Rate it! | Read 34 Reviews

    Butternut Squash Soup. Photo by -Sylvie- Butternut Squash Soup. Photo by Miraklegirl

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    Butternut Squash Soup

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    Ingredients:

    Servings:

    0

    Directions:

    Prep Time: 1 hr

    Total Time: 1 1/4 hr

    1. 1 Preheat oven to 450.
    2. 2 Cut squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet.
    3. 3 Roast the squash for 40-45 minutes or until it is very tender.
    4. 4 Allow squash to cool.
    5. 5 While the squash is roasting,saute the onion and ginger in the butter over a medium heat until the onion is translucent and soft.
    6. 6 Add the broth, cover and simmer for 10 minutes.
    7. 7 Scoop the cooled squash from the skin.
    8. 8 Place half the squash and half the broth in a blender, puree until smooth.
    9. 9 Repeat with the other half of the squash and broth.
    10. 10 If needed, add water to achieve the desired consistency.
    11. 11 Return the soup to the sauce pan and reheat.
    12. 12 Salt and pepper to taste.
    13. 13 If desired, garnish each serving with a spoonful of sour cream.
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    Butternut Squash Soup. Recipe by Kim127

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    Butternut Squash Soup

    By Kim127

    Ratings & Reviews:

    • on June 29, 2010

      This was absolutely delicious. Family loved it. Try adding a few sprigs of fresh thyme to the broth while it simmers (and remove before blending) and adding just a dash of nutmeg. I definitely recommend making this. It's the simplest butternut squash soup recipe I've found, and is fantastic.

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    • on April 21, 2010

      so easy and so good. Loved it. Will make it again. Thanks!

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    • on February 22, 2010

      This is definitely a delicious winter soup!! I added 1 tsp of nutmeg which really gave it a great flavor. The ginger was also fantastic. Also, the squash doesn't need to be cooked quite 45 minutes. It was browned on top and extremely soft at 35. Thanks for a great recipe!

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    • on November 27, 2009

      I'm giving this a 5 even though I made several changes to suit our tastes. I am sure it is perfect exactly as is for people who like food a tad on the bland side. I added grated fresh nutmeg, more ginger (probably twice as much), black pepper, a little sherry, 2 T of finely minced crystalized ginger and a little lemon grass. My husband added some Louisiana red pepper sauce to his. This is a good, basic recipe that can be adapted to suit any taste. Thank you!

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    • on November 23, 2009

      I love this soup! I followed the recipe to the letter. It was so good, there almost weren't any leftovers for lunch the next day.

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    • on November 21, 2009

      This is an excellent soup. It has a great taste, it's something new, it's not too hard to make, the ingredients are easy to find, PLUS it's pretty healthy for you too! That's a hard combination to find in most meals. My one word of caution about making this cook: use a baking sheet that has raised edges that can catch the run-off from the squash as it bakes. When I opened my oven to get the squash after 40 minutes, I found that some of the juices had run off and formed a smoldering pool at the bottom of my oven(!) An easy precaution solves this though. Enjoy your soup!

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    • on October 29, 2009

      This was a super easy recipe to make. The worst part is gonna be doing the dishes! The dab of sour cream adds a nice richness that makes it feel gourmet! Yum!

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    • on October 26, 2009

      I browned some raw pepitas in a little olive oil and sprinkled them on top of the soup right before serving which made it absolutely incredible. Other than that modifications included roasting the onion and a head of garlic (I only used part of it in the soup) along with the butternut squash. I did this the day before and then peeled the squash, onion and garlic and put them in the fridge until I was ready to make the soup. Then today I put all of those ingredients in my vitamix blender along with 4 cups of veg broth about a tsp (more or less) of dried ginger, 1/2 tsp or so of cayenne pepper and about a tsp of salt. This was an amazing soup and really pretty easy since you can do the baking when you have the time. The rest was super fast and easy the next day.

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    • on October 12, 2009

      This is a very tasty butternut squash soup! I enjoyed making it and find it to be the perfect, warm soup for a cool fall day. My only complaint, like what others noted in their reviews, is that it was not super flavorful. I did add nutmeg, salt, and peper..but still felt like something was missing.

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    • on October 07, 2009

      This turned out excellent for me. I made a few changes - I used most of an acorn squash (I added 1/4 of it to another recipe), peeled and wedged it, and roasted the wedges to get plenty of toasty deliciousness on it. I sauteed my onion in margarine to make it dairy-free, added the nutmeg, and omitted the sour cream. I also added some black pepper. Even the kids thought it was tasty! I love having more reasons to buy squash!

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    Read All Reviews (34)

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    About This Recipe

    Butternut Squash Soup

    on August 27, 2002
    ID #38644

    This is a great warming winter meal with some crusty bread. The fresh ginger gives it a nice spicy kick.

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    Nutrition Facts

    Butternut Squash Soup

    Serving Size: 1 (358 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 317.2
     
    Calories from Fat 57
    18%
    Total Fat 6.3 g
    9%
    Saturated Fat 3.7 g
    18%
    Monounsaturated Fat 1.5 g
    7%
    Polyunsaturated Fat 0.4 g
    2%
    Trans Fat 0.0 g
    0%
    Cholesterol 15.2 mg
    0%
    Sodium 64.1 mg
    2%
    Potassium 1931.1 mg
    55%
    Magnesium 183.4 mg
    7%
    Total Carbohydrate 68.4 g
    22%
    Dietary Fiber 11.4 g
    45%
    Protein 5.9%
    11%
    Detailed Nutrition Values About Nutrition Info

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