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    You are in: Home / Recipes / Creamy Roasted Butternut Squash Soup Recipe
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    Creamy Roasted Butternut Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    31 hrs

    30 hrs

    1 hr

    Sage's Note:

    This is one good soup!

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    Units: US | Metric


    1. 1
      Cut squash in half lengthwise; remove seeds.
    2. 2
      Cover squash with olive oil.Sprinkle with salt, pepper, cinnamon and nutmeg. Add maple syrup and garlic cloves in squash cavity.Place in 350*oven and bake for about 50 minutes until squash is cooked.Spoon out the cooked squash and garlic; set aside.
    3. 3
      Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and sauté until soft but not brown, about 10 minutes. Season with salt and pepper.
    4. 4
      Add the chicken stock and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Add a bit more maple syrup and cinnamon to taste.
    5. 5
      Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)
    6. 6
      Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper.
    7. 7
      Ladle into a warm tureen, a ceramic bowl or 4 soup plates. If desired, garnish with a spoonful of sour cream and a scattering of pumpkin seeds.

    Ratings & Reviews:

    • on September 26, 2012

      Awesome recipe! I added maybe a tbsp and a half of minced fresh ginger, a splash of molasses, and a granny smith apple. It was heavenly.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 12, 2007


      Good idea for a soup. Too much garlic though. I halved the amount to two cloves and it still was too much. I omitted the cinnamon, just because of personal preference. The roasted squash came out great. I think I'll cook the squash this way just for a sidedish. I'll make this again with some tinkering.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Creamy Roasted Butternut Squash Soup

    Serving Size: 1 (650 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 355.8
    Calories from Fat 116
    Total Fat 12.8 g
    Saturated Fat 3.4 g
    Cholesterol 14.6 mg
    Sodium 395.8 mg
    Total Carbohydrate 55.3 g
    Dietary Fiber 7.2 g
    Sugars 19.1 g
    Protein 9.9 g

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