Scrumptious Butternut Squash Soup Recipe

I love winter squash because it’s one thing that will hold up and not spoil. Harvested generally in the fall, under the right conditions, it keeps for a long time compared to other fruits and vegetables. And they make the perfect soup just like this special Butternut Squash Soup Recipe I will share today. This is my favourite!

With modern climate control, they can be sourced locally far into winter. I served this soup with venison tenderloin and grilled broccolini, and on a cold day, it is great eaten as the centre point of a nice lunch.

Scrumptious Butternut Squash Soup Recipe

This butternut squash soup recipe is my absolute favourite. I love how filling and tasty it is–perfect for serving special guests!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Soup

Cuisine American

Servings 4 people

Calories 171 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 large butternut squash
• 2 tablespoons olive oil divided
• ½ medium red onion finely chopped
• 2 cloves garlic minced
• ½ teaspoon rosemary chopped
• 1 teaspoon salt
• 8 turns black pepper freshly ground
• 2 cups beef stock
• ⅛ teaspoon nutmeg freshly ground

Instructions

 

• Preheat the oven to 425 degrees Fahrenheit.
• Cut butternut squash in half, remove seeds, and brush 1 tablespoon of olive oil over the exposed flesh of each half.
• On a half sheet pan or cookie sheet, bake for 1 hour 10 minutes or until a knife pierces the thickest part with very little resistance. Let cool for 20 minutes, remove flesh from the skin and cut into large cubes.
• Meanwhile, heat 1 tablespoon of oil over medium heat until shimmering in a small skillet but not smoking. Add onion and garlic and saute, occasionally stirring, until onion turns transparent and garlic is fragrant about 5 minutes.
• Add squash, onion and garlic mixture to a blender with rosemary, salt, pepper, stock and nutmeg. Pulse at first to bring the mixture together, then blend on high until smooth, about 1 minute. Warm in a large saucepan over medium heat until hot. Serve hot with a garnish of pumpkin seeds.
• NUTRITION

Nutrition

Calories: 171kcalCarbohydrates: 26gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 827mgPotassium: 921mgFiber: 4gSugar: 5gVitamin A: 19943IUVitamin C: 40mgCalcium: 113mgIron: 2mg

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