Community Pick
Butternut Squash Soup
"This takes a little effort but to me, it is worth it. A comforting Fall soup. From Taste of Home."
photo by Susan Dillard
- Ready In:
- 5hrs 30mins
- Ingredients:
- 10
- Serves:
-
8
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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Reviews
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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. -
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! -
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. -
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. -
Nice basic recipe, but needed a few tweeks. I omitted the cream, then added about 1/2 tsp curry powded, 1 tsp fresh ginger, and 2 Tbs Dark brown sugar while the soup was on the stove top. Came out wonderfully flavorful, and everything complimented each other without a single overwhelming ingredient. Thank you!
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Tweaks
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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.
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Excellent! I used canned whole milk instead of the cream on the third time I prepared it, and still wonderful. -
This soup was quite delish!! However, I did not use the entire 1/4 cup of vegetable oil as suggested, but rather (about) 3 Tbsp. (which I felt was enough). I did not cut the squash into 8 large pcs., just once in half. I think one large onion is more than enough for this recipe. I had roasted 2 large bulbs of garlic, but will probably roast 3 next time, as I could not taste the garlic in the soup. I added exactly 2 tsp. of the dried thyme, which I felt was the right amount for the soup, plus I only added 2 (14.5 oz.) cans of the broth, 2 tsp. of the dried parsley, and added white pepper instead of black pepper. I baked the veggies for exactly 1-1/2 hrs. I did not add the cream to the blender when blending the veggies, but rather to the pot, when heating up the soup. I garnished my soup with oyster crackers. This is an excellant tasting soup. Thank you for the recipe!! -
very good soup. i roasted the veggies and used light soy milk instead of whipping cream, 4 c. veggie broth, and omitted the oil. great fall recipe- thanks!
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