Butternut Squash Soup (Edit recipe)

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Cozy season is upon us, so whip up a batch of this aromatic and flavorful butternut squash soup and baske in all the fall vibes. This one pot butternut squash soup recipe is a great addition to any Thanksgiving or holiday dinner menu.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

12

Serves: 8

Ingredients

1 Butternut Squash, halved
1 Tbsp Extra Virgin Olive Oil, or avocado oil
3 cups Vegetable Broth
.25 cup Heavy Whipping Cream
2 Tbsp Butter, Unsalted
2 cloves Garlic, large, minced
1 Shallot, large, minced
1 tsp Pure Maple Syrup
1 Tbsp Nutmeg
1 Tbsp Cinnamon, Ground
Salt
Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Using a chef's knife, slice off the top of the butternut squash and cut the squash into halves, keeping the seeds in tact.
Season the squash with cinnamon and bake in a 400˚ oven for 45-50 minutes or until fork tender.
Meanwhile, sauté the shallot and garlic in a small pan until fragrant.
Add the roasted squash, stock, seasonings, garlic, cream, and butter to a blender and blend for 4 minutes continuously until smooth. If after four minutes the soup is gritty, add to a large pot and turn the heat to medium, use an immersion blender and blend until smooth. Let sit over a simmer for 10 minutes prior to serving.
Sprinkle nutmeg on top and garnish with rosemary or sage leaves. Serve with bread or croutons.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	83
Fat:	7 g
Carbohydrates:	2 g
Protein:	2 g
Cholesterol:	17 g
Sodium:	284 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.