Butternut Squash Soup With Vegetable Stock Recipe

Posted by

Rate It!

Butternut Squash Soup With Vegetable Stock

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

Directions:

Preheat the oven to 400°F.
Brush the bottom of a baking pan with olive oil and set aside. Cut the squash through the stem ends into halves, prick the skin in several places, and scoop out the seeds.
Brush the cut surfaces with about a tablespoon of the olive oil.
Put the garlic inside the squash cavities and place halves in the pan cut side down.
Add the onions to the pan and brush with remaining olive oil. Pour the water into the bottom of the pan, cover and bake for 50 minutes.
Uncover and bake for 5-10 minutes more or until the squash is tender and the onions are soft.
When the squash is cooled enough to handle, scoop out the flesh.
Squeeze the garlic cloves out of their skins and discard the skins.
In batches in a blender, combine the baked vegetables, vegetable stock, thyme, nutmeg, salt and pepper and puree until it is smooth. (If you are making this ahead - chill here - and when ready go to the next direction).
Pour the soup into a pot and heat gently.
In a small skillet, melt the butter and saute the sage leaves until dark and curled.
Garnish each bowl of soup with the sage leaves.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	965.19 Kcal (4041 kJ)
Calories from fat	144.06 Kcal
		% Daily Value*
Total Fat	16.01g	25%
Cholesterol	5.08mg	2%
Sodium	28484.39mg	1187%
Potassium	1326.97mg	28%
Total Carbs	175.95g	59%
Sugars	9.89g	40%
Dietary Fiber	8.47g	34%
Protein	4.46g	9%
Vitamin C	78.1mg	130%
Vitamin A	3.4mg	114%
Iron	3.7mg	20%
Calcium	193.7mg	19%

Amount Per 100 g
Calories	153.2 Kcal (641 kJ)
Calories from fat	22.87 Kcal
		% Daily Value*
Total Fat	2.54g	25%
Cholesterol	0.81mg	2%
Sodium	4521.31mg	1187%
Potassium	210.63mg	28%
Total Carbs	27.93g	59%
Sugars	1.57g	40%
Dietary Fiber	1.34g	34%
Protein	0.71g	9%
Vitamin C	12.4mg	130%
Vitamin A	0.5mg	114%
Iron	0.6mg	20%
Calcium	30.7mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Moosewood's Butternut Squash Soup With Sage

Olive oil, Butternut squash, Garlic cloves, unpeeled and 9 more..
Kielbasa, Cabbage and Onions

Olive oil, Kielbasa, Garlic cloves, minced and 7 more..
Italian Squash Casserole

Whole garlic bulb, Olive oil, divided and 10 more..
Green Vegetable and Lentil Soup

Olive oil, Spring onions, thinly sliced and 13 more..
Mushroom Spinach Lasagna

Olive oil, Garlic cloves, minced, Onions, thinly sliced and 15 more..
Mushroom-Spinach Matzoh Kugel in Muffin Pans

Olive oil, Button mushroom , sliced thin in food processor and 10 more..
Cream of Pumpkin Soup

Olive oil, Yellow onion, diced, Garlic, minced and 8 more..
Moussaka Pasta Toss

Penne rigate, Olive oil, Ground lamb and 14 more..
Hamburger Stuffed Potatoes

Baking potatoes, Onion, chopped, Lean ground beef and 6 more..
Creamy Dill Potato Soup

Potatoes, peeled and cubed, White onion, finely chopped and 8 more..
Butternut Squash Gnocchi with Sage Brown Butter

Butternut squash, Olive oil and 9 more..