Roasted Butternut Squash Soup Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 medium butternut squash, split and seeded
3 cups chicken stock
1 yellow onion, chopped
1 head garlic
10 leaves fresh sage, chopped
4 oz butter
salt and pepper

Directions:

Preheat an oven to 350 degrees farenheit. Rub or brush melted butter on the flesh side of the squash season liberally with salt and pepper. Place flesh side down on a cookie sheet into the oven. Roast approximately 1 hour or until soft and skin is blistering.
Remove the squash from the oven, flip over, and allow to cool to room temperature. Once cool, peel skin away from flesh, discard the skin.
While the squash is in the oven, cut the top off of the head of garlic, brush it with butter and wrap it in aluminum foil. Place in the oven and roast about 40 minutes or until the garlic is golden brown. Allow to cool, then squeeze the garlic out of the cloves, it should be a nice pasty consistency.
Take a large soup pot over medium-high heat and add the remaining butter; once the butter is melted add the onions. Allow the onions to cook until caramelized and golden brown.
Once the onions are a nice shade of brown (about 15 minutes) add the roasted squash. Stir together, warming the squash in the onions and butter. Add the roasted garlic, sage and chicken stock.
Allow to simmer for 30-40 minutes covered until the squash is well cooked in the broth.
Remove from heat, and in small batches blend in a blender (or you can use an immersion blender in the soup pot). Season with salt and pepper, divide into bowls and serve.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	160.62 Kcal (672 kJ)
Calories from fat	125.08 Kcal
		% Daily Value*
Total Fat	13.9g	21%
Cholesterol	33.18mg	11%
Sodium	132.67mg	6%
Potassium	179.29mg	4%
Total Carbs	6.92g	2%
Sugars	2.15g	9%
Dietary Fiber	0.63g	3%
Protein	3.18g	6%
Vitamin C	4.1mg	7%
Vitamin A	0.3mg	11%
Iron	0.2mg	1%
Calcium	17.9mg	2%

Amount Per 100 g
Calories	118.28 Kcal (495 kJ)
Calories from fat	92.11 Kcal
		% Daily Value*
Total Fat	10.23g	21%
Cholesterol	24.43mg	11%
Sodium	97.7mg	6%
Potassium	132.03mg	4%
Total Carbs	5.1g	2%
Sugars	1.59g	9%
Dietary Fiber	0.47g	3%
Protein	2.34g	6%
Vitamin C	3mg	7%
Vitamin A	0.2mg	11%
Iron	0.1mg	1%
Calcium	13.2mg	2%

* 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

New Mexico Chile Sauce

Chicken stock, Tomato, quartered, White onions, quartered and 4 more..
Squash and Chickpea Moroccan Stew

Unsalted butter, Olive oil, Yellow onion, small dice and 16 more..
Roasted Butternut Squash Soup

Butternut squash (2-3 lb) peeled and cut into about 1-inc... and 8 more..
Guinean Peanut Sauce with Butternut Squash

Butternut squash - peeled, seeded, and cut into 2-inch cu... and 10 more..
Pan Fried Potato Gnocchi With Squash, Goat Cheese & Walnuts

Butternut squash, Walnuts, Brown sugar and 10 more..
Butternut Squash With Cumin Couscous

Butternut squash, Olive oil, Yellow onion, diced and 13 more..
Butternut Squash with Cumin Couscous

Butternut squash (2 lb), Olive oil, Yellow onion, diced and 13 more..
Chef Rocco Dispirito's Mama's Meatballs

Chicken stock, Diced yellow onion, Garlic, minced and 11 more..
Vegetarian Pea Soup

Chopped yellow onions, Minced garlic (3 cloves), Olive oil and 7 more..
Split Pea Soup

Yellow onions, chopped, Garlic, minced, Olive oil, Oregano and 7 more..
Roast Turkey with Sage Stuffing and Gravy

Unsalted butter, softened and 16 more..