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 / Roasted Butternut Squash Soup Recipe
    Lost? Site Map

    Roasted Butternut Squash Soup

    Roasted Butternut Squash Soup. Photo by threeovens

    1/1 Photo of Roasted Butternut Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    Forever Foodie's Note:

    Great for a nice light meal, or starter for family/friends dinner. The richness of this soup is heavenly. Its creamy and full of flavor! Enjoy!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat an oven to 400°F.
    2. 2
      Using a sharp knife, cut Squash in half length wise, remove seeds, and fibers, sprinkle with oil, salt, pepper place onto a baking sheet and roast until it feels somewhat soft to the touch, and a knife penetrates easily, about 45-1 hour. Remove from the oven and, when cool enough to handle, Scoop out the pulp into a bowl and set aside.
    3. 3
      While the squash is cooling, reduce the oven temperature to 350°F.
    4. 4
      Spread the hazelnuts on a baking sheet and toast until fragrant and the skins have loosened, about 10 minutes. Remove from the oven and, while still warm, place the nuts in a kitchen towel. Rub the towel vigorously to remove the skins; do not worry if small bits of skin remain. Chop and set aside. (or use a coffee blender).
    5. 5
      In a dutch oven over med low heat, melt the butter. Add the onions and garlic cook, stirring occasionally, until the onions are tender and translucent, 8 to 10 minutes. Add the pulp, broth, sugar, cinnamon, nutmeg, salt and pepper. bring to a boil.Reduce the heat to low, and simmer for a few minutes to combine the flavors.
    6. 6
      Using a hand held blender, blend soup mixture til smooth. If using a regular blender remove pot from heat. Fill the blender with a 1/4 of the soup, cover with a kitchen cloth, make sure to let some air in, so it doesn't explode.
    7. 7
      Blend until completely smooth about 5-10 seconds, add to a clean pan. Continue to do this until you have used all the soup. Reheat gently over medium-low heat, add heavy cream, let simmer 5-10 mins to let flavors blend. . .Season to taste.
    8. 8
      Ladle into warmed bowls and top the soup off with toasted chopped Hazelnuts. Serve.
    9. 9
      Enjoy.

    Ratings & Reviews:

    • on September 22, 2009

      55

      Wasn't sure I would like squash as I haven't eaten much of it before. But, I loved this! It was thick and creamy and the spices were just right. Don't leave out the optional spices! I didn't blend it, I let it cool and mashed with a fork, then reheated it and ate it the next day. Made for PAC Fall 2009.

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

    Advertisement

    Nutritional Facts for Roasted Butternut Squash Soup

    Serving Size: 1 (548 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 320.4
     
    Calories from Fat 151
    47%
    Total Fat 16.8 g
    25%
    Saturated Fat 6.2 g
    31%
    Cholesterol 22.4 mg
    7%
    Sodium 681.3 mg
    28%
    Total Carbohydrate 39.1 g
    13%
    Dietary Fiber 7.1 g
    28%
    Sugars 8.5 g
    34%
    Protein 9.2 g
    18%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites