Butternut Squash Soup
Last updated: May 2021
I love butternut squash soup! Anytime I’d go out for lunch and saw it on the menu, I’d order it. Imagine how thrilled I was when my friend told me about this recipe. I looked at the recipe and thought, yes, I can make this and I have all the ingredients...until I went to make it. So I made a couple of substitutions from my kitchen cupboard that worked out just fine! I hope you like it.
Makes 8 servings
Serving size: 1½ cups
Prep time: 1 hour
Cooking time: 1 hour (can vary, I like a longer simmering time)
Ingredients for butternut squash soup
- 2 small butternut squash
- 2 tsp olive oil
- 1 tbsp butter
- 1½ cups sweet onion, chopped
- 1 large sweet apple, peeled and coarsely chopped
- ½ tsp poultry seasoning
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- 4 cups chicken broth
- 1 cup dark red kidney beans, drained and rinsed
- ½ tsp salt
- ½ tsp black pepper
- ½ cup half and half (10%) cream
Directions for butternut squash soup
- Preheat the oven to 450F.
- Line a baking sheet with parchment paper.
- Carefully cut each squash in half. Scoop out the seeds and discard. Brush the cut side of each with olive oil.
- Roast for 45 min or until flesh is easy to scoop out and slightly browned and caramelized. Remove from the oven and allow to cool.
- Melt butter in a big soup pot, medium heat.
- Add the onions and apples, cooking slowly to soften them. May take 10 to 15 min.
- Stir in poultry seasoning, cinnamon and ginger. Add broth, beans, salt and pepper.
- Scoop out the squash and add it to the pot. Bring the soup to a boil.
- Reduce the heat to simmer, covered. Simmer for a minimum of 15 min.
- Using either a regular or immersion blender, blend until smooth.
- Stir in cream, heat and serve.
- calories: 180
- carbohydrate: 32.6g
- cholesterol: 12mg
- fat: 5g
- fiber: 5.8g
- potassium: 786mg
- protein: 5.1g
- saturated fat: 2.3g
- sodium: 676mg
- sugar: 9.8g
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