Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup recipe will warm your heart with its combination of natural sweetness, courtesy of the butternut squash, and fragrant spices and a velvety texture.

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Prep Time 10

Cook Time 45

Course Appetizer

Servings

Calories 160 kcal

Ingredients

3 cups butternut or almost any other squash, peeled and cubed
1/2 onion diced
2-3 cloves garlic
2 cups chicken stock
2 tbsp olive oil
1/2 tsp ginger
creme fraiche to garnish or sour cream, or plain Greek yogurt
salt & pepper to taste

Instructions

Place the cubes of squash in a glass baking dish. Drizzle the olive oil and some salt and pepper on top. Roast in a 400°F oven for 30 minutes.
In a large sauce pan, add a drizzle of olive oil and cook the onions and garlic until they are translucent.
Add the chicken stock and simmer for 5 minutes.
Add the roasted squash, salt, pepper, and ginger, and simmer another 5 minutes.
Using either a stick blender or an upright blender, blend everything in the stockpot together until the mixture is smooth.
Serve hot, topped with a dollop of creme fraiche.

Notes

Feel free to double or even triple this recipe - soup freezes wonderfully and it's a great feeling to be able to have "fresh" homemade soup from the freezer during a busy week. Any freezer container will work, but I prefer plastic storage bags because you can freeze the soup flat, and then store it upright, taking up less room in the freezer.

Nutrition

Calories: 160kcalCarbohydrates: 18gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 4mgSodium: 177mgPotassium: 523mgFiber: 2gSugar: 5gVitamin A: 11166IUVitamin C: 24mgCalcium: 60mgIron: 1mg

Keyword butternut squash soup, roasted butternut squash

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