Squash Soup
Squash Soup takes roughly 50 minutes from beginning to end. Watching your figure? This gluten free, lacto ovo vegetarian, and primal recipe has 202 calories, 2g of protein, and 10g of fat per serving. This recipe serves 8 and costs 95 cents per serving. A couple people made this recipe, and 21 would say it hit the spot. It works well as a soup. If you have vegetable broth, honey, kosher salt, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by Foodnetwork. With a spoonacular score of 46%, this dish is good. If you like this recipe, take a look at these similar recipes: Squash Soup with Pumpernickel Witches and Spicy Blood Droplets (Spicy Roasted Squash Soup with Pumpernickel Toast), Butternut Squash Soup with Curried Squash Seeds, and My Sister's Soup: Creamy Curried Squash and Cauliflower Soup.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered
1 teaspoon minced fresh ginger
1/2 cup heavy cream
1/4 cup honey
1 tablespoon kosher salt, plus 1 teaspoon
1/4 teaspoon freshly grated nutmeg
Unsalted butter, melted, for brushing
3 cups chicken or vegetable broth
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
Equipment:
oven
frying pan
pot
blender
food processor
Cooking instruction summary:
Watch how to make this recipe. Heat the oven to 400 degrees F. Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender. Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Step by step:
1. Watch how to make this recipe.
2. Heat the oven to 400 degrees F.
3. Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper.
4. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
5. Scoop the flesh from the skin into a 6-quart pot.
6. Add the broth, honey and ginger.
7. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
*When blending hot liquids
1. Remove liquid from the heat and allow to cool for at least 5 minutes.
2. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions.
3. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Nutrition Information:
covered percent of daily need
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