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Butternut Squash Soup Recipe
Butternut Squash Soup Recipe photo by Taste of Home

Butternut Squash Soup Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 1-1/2 hours + standing
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 1-1/2 hours + standing
MAKES: 8 servings

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

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.

Directions

  1. 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).
  2. 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.
  3. 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).
Originally published as Butternut Squash Soup in Taste of Home October/November 2000, p37

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.

Reviews for Butternut Squash Soup

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 2, 2013

While I liked the fact that the vegetables were roasted, I felt that the garlic just overpowered the soup. The soup was a beautiful color, and I was thrilled to use my new immersion blender. In order to make the soup more palatable to us, I added honey and nutmeg.

MY REVIEW
Reviewed Jul. 30, 2013

Awesome flavor, but thin consistency.

MY REVIEW
Reviewed Apr. 20, 2013

Very good and easy to make

MY REVIEW
Reviewed Jan. 3, 2013

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

MY REVIEW
Reviewed Nov. 21, 2012

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.

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