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.
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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Process
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
Coconut Free Egg Free Gluten Free Grain Free Nightshade Free Nut Free Pescetarian Shellfish Free Soups Sugar Alcohol Free VegetarianThis 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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