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Butternut Squash Soup Recipe

Butternut Squash Soup Recipe photo by Taste of Home

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This deep golden soup is as pretty as it is yummy. If you'd like, you can intensify the garlic flavor by adding an extra bulb. The garlic is what really flavors this soup. -Linda Rose Proudfoot, Huntington, Connecticut

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Butternut Squash Soup Recipe

Prep: 25 min. Bake: 1-1/2 hours + standing

Yield: 8 Servings

25 90 115

Ingredients

3 pounds unpeeled butternut squash, halved and seeded
2 large unpeeled onions
1 small garlic bulb
1/4 cup olive oil
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
3 to 3-1/2 cups chicken or vegetable broth
1/2 cup heavy whipping cream
3 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
Sprigs fresh thyme, optional

Directions

Preheat oven to 350°. Cut squash into eight large pieces. Place cut side up in a 15x10x1-in. baking pan. Cut 1/4 in. off tops of onion and garlic bulbs (the end that comes to a closed point).
Place cut side up in baking pans. Brush with oil; sprinkle with thyme. Cover tightly and bake 1-1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm.
Remove peel from squash and onions; remove soft garlic from skins. In a large bowl, combine vegetables, broth and cream. Puree in small batches in a blender until smooth; transfer to a large saucepan. Add parsley, salt and pepper; heat through (do not boil). Garnish with thyme if desired. Yield: 8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 203 calories, 13 g fat (4 g saturated fat), 20 mg cholesterol, 510 mg sodium, 22 g carbohydrate, 6 g fiber, 3 g protein.

Originally published as Butternut Squash Soup in Taste of Home October/November 2000, p37

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Butternut Squash Soup

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Reviewed on Apr. 20, 2013 by djcook123

Very good and easy to make

Reviewed on Jan. 03, 2013 by bwnr@yahoo.com

A great autumn soup for those who don't like squash. We add a cinnamon teddy graham for garnish.

Reviewed on Nov. 21, 2012 by nfry

This was a great recipe. I didn't have enough garlic to add the extra, but it tasted good with just the small head of garlic. I garnished with bacon and chives, and it was delicious. I also melted about 3 or 4 tablespoons of butter in at the end.

Reviewed on Nov. 12, 2012 by mitzy white

This one of my favourite soup recipes. It is so good & so easy!

I plan to make it this weekend.

Reviewed on Sep. 18, 2012 by monis1

Made this today minus the parsley and it is fabulous! I will definitely make it again

Reviewed on Mar. 12, 2012 by momio

We loved this soup! The garlic makes it so I added a bit more!

Reviewed on Nov. 26, 2011 by mscopper

Very good, great on a snowy winter day.

Reviewed on Oct. 19, 2011 by repete11

Totally worth the time and effort. This soup comes out so creamy and delicious, I make it every fall. Just one tip: add the parsley before putting mixture into the blender to avoid a strange texture. Also, I recommend using the extra garlic or an extra large bulb, it makes a huge difference! Otherwise, beyond excellent!