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Butternut Squash Soup

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Ingredients

  • 2 medium butternut squash, about 4 1/2 pounds total
  • non-stick cooking spray
  • 2 medium onions, chopped
  • 2 tablespoons freshly grated ginger
  • 2 tablespoons unsalted butter or margarine
  • 6 cups chicken broth
  • 1-2 cups water, or as needed
  • salt, to taste
  • pepper, to taste
  • sour cream for garnish, optional
  • apple slices for garnish, optional

Details

Servings 12
Preparation time 10mins
Cooking time 120mins

Preparation

Step 1

Preheat oven to 400F. Cut the squash in half lengthwise and scoop out and discard seeds. Arrange the halves cut side down in a roasting pan that has been sprayed with non-stick spray. Bake for 45-60 minutes or until it is very tender. Set aside to cool. When squash is completely cool (about 30-45 minutes), scoop the flesh from the skin. While squash is cooling, cook onion and ginger in the margarine in a large saucepan or Dutch oven, over moderately low heat, for 5 minutes or until the onion is softened. Add the broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the saucepan. Transfer the mixture to a food processor or blender, in batches, and purée until smooth. Add enough water to achieve the desired consistency and salt and pepper to taste. Return the soup to the saucepan and cook it over moderate heat until it is hot. Garnish each portion with a heaping teaspoon of sour cream and a few apple slices, if desired. Note: This is so good that I've already doubled the recipe because we love it!

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