Roasted Winter Squash Soup Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

2 lbs butternut squash ( acorn , or other winter squashes , etc)
1 tbsp olive oil
2 tbsp butter
1 onion, diced
2 cloves garlic, mashed to a paste
1/2 cup dry white wine
1/2 tsp thyme
1/2 tbsp black peppercorns
2 bay leaves
1 tbsp fresh parsley
4 cups chicken stock
salt & fresh ground pepper

Directions:

Heat oven to 400.
Cut the squash in half, seed it, and quarter it.
Brush well with olive oil and season liberally with salt and pepper.
Place cut side up in a baking dish and roast until squash is soft and browned at the edges, 45 minutes-1 hour.
When squash is tender throughout, scoop flesh from skin and set aside.
These steps can be done ahead of time and frozen for later use.
Cook onion in butter over medium low heat until soft.
Onion should be sweated, not cooked till brown or caramelized.
Add the garlic and cook for one minute.
Add the wine and cook, stirring frequently, until reduced to nearly dry (about ten minutes).
Combine the herbs and spices (thyme through fresh parsley) in a cheesecloth bundle/bouquet garni, add it to the pot.
Add the squash pulp to the pot.
Gradually add the chicken stock to desired thickness (you may not need all 4 cups), and bring to a boil.
Reduce heat to simmer, season with salt and pepper to taste.
Simmer soup for 20 minutes.
Remove cheesecloth bundle/bouquet garni, and puree soup with hand blender or food processor until it is the desired consistency.
Serve hot.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	211.82 Kcal (887 kJ)
Calories from fat	76.23 Kcal
		% Daily Value*
Total Fat	8.47g	13%
Cholesterol	15.52mg	5%
Sodium	249.94mg	10%
Potassium	752.07mg	16%
Total Carbs	27.24g	9%
Sugars	7.19g	29%
Dietary Fiber	3.45g	14%
Protein	6.64g	13%
Vitamin C	34.3mg	57%
Vitamin A	1.6mg	52%
Iron	1.6mg	9%
Calcium	88.1mg	9%

Amount Per 100 g
Calories	59 Kcal (247 kJ)
Calories from fat	21.23 Kcal
		% Daily Value*
Total Fat	2.36g	13%
Cholesterol	4.32mg	5%
Sodium	69.62mg	10%
Potassium	209.48mg	16%
Total Carbs	7.59g	9%
Sugars	2g	29%
Dietary Fiber	0.96g	14%
Protein	1.85g	13%
Vitamin C	9.6mg	57%
Vitamin A	0.4mg	52%
Iron	0.4mg	9%
Calcium	24.5mg	9%

* 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

8 Minute (French Style) Rissoto

Olive oil, Butter and 6 more..
Beef and Mushroom Stew

Unsalted butter, Olive oil, Bacon, finely chopped and 18 more..
Curried Butternut Squash Bisque

Butternut squash , halved lengthwise, seeded, Olive oil and 11 more..
Curried Butternut Squash Bisque

Butternut squash , halved lengthwise, seeded, Olive oil and 11 more..
Butternut Squash Soup in the Vitamix

Butternut squash, peeled, seeded, and cubed and 8 more..
Red Pepper Chowder

Olive oil, Butter, Onion, chopped finely, Garlic, minced and 12 more..
Cheesy Butternut Squash Pasta Sauce

Butternut squash, peeled and cut into 1/2-inch cubes and 9 more..
Roasted Butternut Squash Soup

Butternut squash, Olive oil, Unsalted butter, Onion, diced and 8 more..
Shrimp Creole

Olive oil, Shrimp, peeled, Chopped onion, Garlic, minced and 5 more..
Quick Dinner Using Leftover Pork Tenderloin

Olive oil, Butter, Onion, thinly sliced and 5 more..
Pollo Arvejado (Galician Chicken)

Olive oil, Whole chicken, cut into 6 pieces, Onion, diced and 10 more..