Roasted Butternut Squash Soup
https://easyhomemaderecipes.caHomemade Butternut Squash Soup is the perfect meal to make for a winter's day. And it's much easier than you think. You'll love this recipe so much that you'll make it over and over again - guaranteed!Like soup? Try my recipe for Italian Wedding Egg Drop Soup, Roasted Tomato Soup, Slow Cooked Oxtail Soup or my Lentil and Carrot Soup.
Ingredients
- 6 cups Butternut Squash cooked cubed ( or 2 x 500g bags of frozen cubed pre-cooked squash)
- 1 medium onion cut into quarters
- 3 tbsp olive oil ghee or butter
- 3 cups vegetable stock
- 1 tbsp salt
- Pepper to taste
- 2 tbsp Vegetta or any vegetable seasoning
- ½ cups heavy cream optional
Instructions
- If you are using pre-cooked squash, skip this step. Preheat oven to 350°F. Cut the squash lengthwise and place faced-down (cut side down) on a baking tray lined with foil and place on the lower rack of the oven. Place one cup of water around the squash on the baking tray. Bake for 45 to 60 minutes or when a fork inserted into the squash comes out easily. Let squash cool completely. Peel, cut and cube the squash.
- In a large pot, sauté the sliced onion in olive oil or your preferred fat.
- Add the butternut squash, vegetable stock and salt and bring to a boil. Let simmer for about 20 minutes.
- Cook until you can easily break apart the squash pieces with a wooden spatula.
- Remove from heat and using an immersion blender very carefully puree the squash-onion mixture to the consistency that you want. If you don't have an immersion blender, you can transfer the contents of the pot into a food processor. Be careful as the contents are very hot. You can also wait for the contents to cool down.
- If the soup seems to thick, add more vegetable broth. Add cream (optional). Season to taste with additional salt or vegetable seasoning. Serve warm.
Notes
Top Tips
If you don't have time to roast your own squash, frozen pre-cut squash works just as well. A hand mixer works best for this butternut squash recipe because you can take it straight to the pot and purée the squash. If you don't have a hand mixer, you can also use a food processer. Just be careful transferring the hot mixture to your food processor. Let the soup cool for about 10 minutes before eating!Nutrition
Serving: 1Calories: 198kcalCarbohydrates: 18gProtein: 2gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 22mgSodium: 2777mgPotassium: 512mgFiber: 3gSugar: 5gVitamin A: 15424IUVitamin C: 30mgCalcium: 81mgIron: 1mg
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