Roasted Squash Soup Recipe

5 1 1
Publisher Photo

Roasted Squash Soup Recipe

Read Reviews
5 1 1
Publisher Photo
A friend gave me this wonderful recipe that calls for sage. My family frequently requests this rich and nicely seasoned soup.—Cathy Edge, Lake Oswego, Oregon
MAKES:
6 servings
TOTAL TIME:
Prep: 1 hour 20 min. Cook: 15 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 1 hour 20 min. Cook: 15 min. + cooling

Ingredients

  • 1 butternut squash (2-1/2 pounds)
  • 1 cup chopped onion
  • 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
  • Pinch ground allspice
  • 2 tablespoons butter
  • 4 cups chicken broth
  • 1 small tart apple, peeled and chopped
  • 1-1/2 teaspoons lemon or lime juice
  • Pepper to taste
  • TOPPING:
  • 1/3 cup sour cream
  • 1/2 teaspoon lemon or lime juice
  • 1/4 teaspoon grated lemon or lime peel

Directions

Cut squash in half lengthwise; scoop out seeds. Place squash cut side down in a greased baking dish. Bake, uncovered, at 400° for 50-60 minutes or until tender. When cool enough to handle, scoop out squash. Place squash in a bowl and mash; set aside.
In a large saucepan, saute onion, sage and allspice in butter until tender. Add broth and apple; bring to a boil. Reduce heat; cover and simmer until apple is tender, about 8 minutes. Add reserved squash; simmer 5 minutes longer. Cool until lukewarm. Process in small batches in a blender or food processor until smooth; return to pan. Add the lemon juice and pepper; heat through. Combine topping ingredients; place a dollop on each serving. Yield: 6 servings.
Originally published as Roasted Squash Soup in Taste of Home October/November 1999, p41

Nutritional Facts

1 cup: 119 calories, 5g fat (0 saturated fat), 3mg cholesterol, 121mg sodium, 17g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 1 butternut squash (2-1/2 pounds)
  • 1 cup chopped onion
  • 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
  • Pinch ground allspice
  • 2 tablespoons butter
  • 4 cups chicken broth
  • 1 small tart apple, peeled and chopped
  • 1-1/2 teaspoons lemon or lime juice
  • Pepper to taste
  • TOPPING:
  • 1/3 cup sour cream
  • 1/2 teaspoon lemon or lime juice
  • 1/4 teaspoon grated lemon or lime peel
  1. Cut squash in half lengthwise; scoop out seeds. Place squash cut side down in a greased baking dish. Bake, uncovered, at 400° for 50-60 minutes or until tender. When cool enough to handle, scoop out squash. Place squash in a bowl and mash; set aside.
  2. In a large saucepan, saute onion, sage and allspice in butter until tender. Add broth and apple; bring to a boil. Reduce heat; cover and simmer until apple is tender, about 8 minutes. Add reserved squash; simmer 5 minutes longer. Cool until lukewarm. Process in small batches in a blender or food processor until smooth; return to pan. Add the lemon juice and pepper; heat through. Combine topping ingredients; place a dollop on each serving. Yield: 6 servings.
Originally published as Roasted Squash Soup in Taste of Home October/November 1999, p41

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRoasted Squash Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
itsmitherapy User ID: 5530236 25725
Reviewed Dec. 23, 2011

"This was an awesome soup, full bodied enough to have as a luncheon meal. The family loved it as I served prior to a barbeque steak dinner."

Loading Image