Butternut Squash Soup
Butternut Squash Soup requires around 1 hour from start to finish. One portion of this dish contains around 6g of protein, 46g of fat, and a total of 508 calories. This gluten free recipe serves 5 and costs $1.43 per serving. 4113 people were impressed by this recipe. If you have dried thyme, sugar, nutmeg, and a few other ingredients on hand, you can make it. It will be a hit at your Winter event. It is brought to you by Cinnamon Spice and Everything Nice. It works well as a soup. Overall, this recipe earns a pretty good spoonacular score of 65%. If you like this recipe, take a look at these similar recipes: Butternut Squash : Butternut Squash, Pear and Yogurt Soup, Butternut Squash Soup with Curried Squash Seeds, and 2ways2percent: Butternut Squash Pizzan and Creamy Butternut Squash Puree with Scallops and Bacon.
Servings: 5
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
1/2 large acorn squash, cooked, mashed
1/2 large butternut squash, cooked, mashed
1 (14 ounce) can chicken broth
3 slices of bacon, cooked crisp and crumbled
1 teaspoon dried thyme
4 cloves garlic, minced
1 (14 ounce) can evaporated milk, whole milk, half & half or heavy cream
sea or kosher salt and fresh pepper
a pinch each of nutmeg and cinnamon
olive oil, for sauteing
2 large onions, sliced thin
1/2 teaspoon sage
a teaspoon of sugar
Equipment:
sauce pan
frying pan
Cooking instruction summary:
In a large saucepan saute garlic, thyme and sage over low heat in two tablespoons olive oil until fragrant, seasoning well with salt and pepper.Add mashed squash, milk and chicken broth. Add a pinch or two of nutmeg and cinnamon. Combine well, re-season with salt and pepper and simmer for 25-30 minutes.While the soup is simmering saute the onions in a large skillet with enough olive oil to generously coat bottom of the pan over medium-low heat. Mix in a teaspoon of sugar and season well with salt and pepper. Cook until onions are tender and turn a golden brown.Serve soup garnished with a generous amount of onion and bacon.
Step by step:
1. In a large saucepan saute garlic, thyme and sage over low heat in two tablespoons olive oil until fragrant, seasoning well with salt and pepper.
2. Add mashed squash, milk and chicken broth.
3. Add a pinch or two of nutmeg and cinnamon.
4. Combine well, re-season with salt and pepper and simmer for 25-30 minutes.While the soup is simmering saute the onions in a large skillet with enough olive oil to generously coat bottom of the pan over medium-low heat.
5. Mix in a teaspoon of sugar and season well with salt and pepper. Cook until onions are tender and turn a golden brown.
6. Serve soup garnished with a generous amount of onion and bacon.
Nutrition Information:
covered percent of daily need
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