Creamy Butternut Squash Soup
Need a gluten free, lacto ovo vegetarian, and primal soup? Creamy Butternut Squash Soup could be an excellent recipe to try. One portion of this dish contains roughly 7g of protein, 4g of fat, and a total of 158 calories. This recipe serves 4. For $1.3 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 55 minutes. 39 people were impressed by this recipe. It is brought to you by The Lemon Bowl. It will be a hit at your Winter event. Head to the store and pick up low sodium chicken broth, dried sage, garlic, and a few other things to make it today. With a spoonacular score of 73%, this dish is pretty good. Try Creamy Butternut Squash Soup, Creamy Butternut Squash Soup, and Creamy Butternut Squash Soup for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
1 large butternut squash - peeled, halved and seeded
½ tsp dried sage
½ tsp dried thyme
2 cloves garlic - sliced
½ tsp kosher salt
4 c chicken broth - low sodium
1 large onion - diced
¼ tsp pepper
2 tsp unsalted butter
Equipment:
peeler
oven
baking sheet
pot
blender
Cooking instruction summary:
Pre-heat oven to 350 degrees.Trim ends off butternut squash and peel with a wide peeler.Cut squash in half lengthwise.Remove seeds and roast or toss.Spray baking sheet with non-stick spray and roast squash, flat side facing down (skin side facing up) for 30 minutes or until squash is fork tender.(Roasting the squash brings out maximum flavor as compared to cubing and cooking in chicken broth.)While squash is roasting, melt butter over medium heat in a large soup pot and saute onions for 7-8 minutes until soft.Add salt to the onions to help release the juices.Stir in remaining spices and garlic, cooking for an additional minute or two.Remove squash from oven and cut into large chunks.Add squash to onions in pot and cover with broth. Bring to a boil and simmer for 5 minutes or until squash is completely cooked through.Working in batches, use a blender to puree soup until smooth. Check for seasoning before serving.Garnish with roasted seeds.
Step by step:
1. Pre-heat oven to 350 degrees.Trim ends off butternut squash and peel with a wide peeler.
2. Cut squash in half lengthwise.
3. Remove seeds and roast or toss.Spray baking sheet with non-stick spray and roast squash, flat side facing down (skin side facing up) for 30 minutes or until squash is fork tender.(Roasting the squash brings out maximum flavor as compared to cubing and cooking in chicken broth.)While squash is roasting, melt butter over medium heat in a large soup pot and saute onions for 7-8 minutes until soft.
4. Add salt to the onions to help release the juices.Stir in remaining spices and garlic, cooking for an additional minute or two.
5. Remove squash from oven and cut into large chunks.
6. Add squash to onions in pot and cover with broth. Bring to a boil and simmer for 5 minutes or until squash is completely cooked through.Working in batches, use a blender to puree soup until smooth. Check for seasoning before serving.
7. Garnish with roasted seeds.
Nutrition Information:
covered percent of daily need
