Community Pick
Butternut Squash Soup
23
People talking
This takes a little effort but to me, it is worth it. A comforting Fall soup. From Taste of Home.
- Ready In:
- 5hrs 30mins
- Serves:
- Units:
Nutrition Information
23
People talking
ingredients
- 3 lbs unpeeled butternut squash, halved and seeded
- 2 large unpeeled onions
- 1 small head of garlic
- 1⁄4 cup olive oil or 1/4 cup vegetable oil
- 2 tablespoons fresh minced fresh thyme or 2 teaspoons dried thyme
- 3 - 3 1⁄2 cups chicken broth
- 1⁄2 cup whipping cream
- 3 tablespoons minced fresh parsley
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- Cut squash into 8 large pieces.
- Place cut side up in a 15x10-inch baking dish.
- Cut 1/4 inch off the tops of the onions and garlic bulb.
- Place cut side up in the baking pan.
- Brush with oil; sprinkle with thyme.
- Cover tightly and bake at 350°F for 1 1/2 to 2 hours or until vegetables are very tender.
- Uncover and let stand until room temperature.
- Remove peel from squash and onions; remove the soft garlic from skins.
- Combine vegetables, broth and cream.
- Puree in small batches in a blender until smooth; transfer to a large Dutch oven.
- Add parsley, salt and pepper; heat until soup is warmed but do not boil.
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RECIPE MADE WITH LOVE BY
@ratherbeswimmin
Contributor
@ratherbeswimmin
Contributor
"This takes a little effort but to me, it is worth it. A comforting Fall soup. From Taste of Home."
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ratherbeswimmin', what a swimmingly great recipe only one change instead of chicken broth, I used apple cider instead. Absolutely yummy, I will make again but will definitely add more garlic to the baking process, we topped the soup with Greek thick yogurt and served with San Francisco Sour Dough Bread!
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This was good, but not excellent. I doubt I'll make it again, as my 3yo & 5yo daughters did not like it. :( I wanted to love it, as this recipe came highly recommended by a friend, but it wasn't for us.
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Great recipe but I cheated. I already had steamed my squash in my table top steamer before I found this recipe. I used chicken stock, omitted the onion just because I didn't have time to do it, and omitted the oil and used a 1/4 cup of half n half because that's what I had. I tasted it pre half n half and it was lacking. I also rationalized that not having the fat would not keep me full for long on a watery soup. The thyme took this soup to a whole nother level. This recipe is great because it is easy to customize.
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This did not need the whipping cream. Was ok. Will make again with out the cream or with coconut milk instead. UPDATE: made this with the coconut milk, it was better. -
This did not need the whipping cream. Was ok. Will make again with out the cream or with coconut milk instead. UPDATE: made this with the coconut milk, it was better.
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