Butternut Squash Soup
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.
PREP TIME
10 minutes
COOK TIME
—
INGREDIENTS
12
Serves: 8
Ingredients
- 111 Butternut Squash, halved
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil, or avocado oil
- 3 cups3 cups3 cups Vegetable Broth
- .25 cup.25 cup.25 cup Heavy Cream (Whipping Cream)
- 2 Tbsp2 Tbsp2 Tbsp Unsalted Butter
- 2 cloves2 cloves2 cloves Garlic, large, minced
- 111 Shallot, large, minced
- 1 tsp1 tsp1 tsp Pure Maple Syrup
- 1 Tbsp1 Tbsp1 Tbsp Nutmeg
- 1 Tbsp1 Tbsp1 Tbsp Ground Cinnamon
- Salt
- Black Pepper
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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
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Coconut Free Egg Free Gluten Free Grain Free Nightshade Free Nut Free Pescetarian Shellfish Free Soups Sugar Alcohol Free Vegetarian| 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. | |
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