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
   (17)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (4)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Oct. 21, 2014

"This is a lovely soup. However I do agree with others that mentioned too much onion and garlic. Less when cooking this delicate vegetable is best. I added thyme to the roasted vegetables as I think that is one that compliments it tremendously.Janie"

MY REVIEW
Reviewed Oct. 13, 2014

"Great recipe, I lightened up on the onion, only used 1, same with the garlic, used half of it. No olive oil, only real butter. I added a little brown sugar to it to sweeten it up a bit, then before I served it I drizzled some heavy whipping cream on the top and added a walnut. My step-mom kept asking for a little more and the senior dinner we do for the nursing home asked for it again this year. It was a great hit."

MY REVIEW
Reviewed Oct. 5, 2014

"roasted garlic and roasted onion are way to savory for this typically sweet soup, I knew something was wrong when I open up the foil and got a very uninviting odor. try omitting both and using some sherry instead, much better, try making a roasted garlic spread with the roasted garlic instead........"

MY REVIEW
Reviewed Sep. 14, 2014

"I loved this soup and so did my whole family. Next time I will double the batch. I added 3 cloves of garlic, used heavy whipping cream and added a pinch of nutmeg at the end. It was fabulous and I will definitely be making it again."

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."

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