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Butternut squash soup

Roasted Butternut Squash Soup

Guest Author
Savor the rich, comforting flavors of fall with this Roasted Butternut Squash Soup recipe. Velvety smooth with sweet roasted squash and a hint of ginger.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Appetizer
Cuisine American
Servings 4
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 tablespoons olive oil
  • 1/2 teaspoons 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.
    Roasted butternut squash soup step 2
  • Add the chicken stock and simmer for 5 minutes.
  • Add the roasted squash, salt, pepper, and ginger, and simmer another 5 minutes.
    Roasted butternut squash soup step 4
  • Using either a stick blender or an upright blender, blend everything in the stockpot together until the mixture is smooth.
    Roasted butternut squash soup step 5
  • 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: 1gSodium: 177mgFiber: 2g
Keyword butternut squash soup, roasted butternut squash
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