Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Creamy Roasted Butternut Squash Soup Recipe
    Lost? Site Map

    Creamy Roasted Butternut Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    31 hrs

    30 hrs

    1 hrs

    Sage's Note:

    This is one good soup!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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.

    Browse Our Top Vegetable Recipes

    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

      35

      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

    Advertisement

    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
    32%
    Total Fat 12.8 g
    19%
    Saturated Fat 3.4 g
    17%
    Cholesterol 14.6 mg
    4%
    Sodium 395.8 mg
    16%
    Total Carbohydrate 55.3 g
    18%
    Dietary Fiber 7.2 g
    29%
    Sugars 19.1 g
    76%
    Protein 9.9 g
    19%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites