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Roasted Butternut Squash Soup

4.89 Mitt(s) 9 Rating(s)9 votes, average: 4.89 out of 59 votes, average: 4.89 out of 59 votes, average: 4.89 out of 59 votes, average: 4.89 out of 59 votes, average: 4.89 out of 5

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Level: Easy

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Description

This is so rich and silky. And it doesn’t have any cream – the butternut squash is what gives it that texture. You can actually buy a butternut squash and keep it in a cool, dark place, for up to a month. But why put off something so delicious?

Ingredients

  • 1 whole Butternut Squash (about 3 Pounds)
  • 2 Tablespoons Olive Oil
  • 3 teaspoons Salt, Divided
  • 1 teaspoon Black Pepper
  • 1 Tablespoon Unsalted Butter
  • 1 whole Large Yellow Onion, Diced
  • 3 stalks Celery, Chopped
  • 1 Tablespoon Chopped Fresh Sage
  • 6 cups Chicken Broth
  • ¼ teaspoons Nutmeg
  • ¼ teaspoons Cayenne Pepper
  • ½ cups Freshly Grated Parmesan

Preparation

Preheat oven to 425 degrees (F). Cut the squash in half horizontally; then cut both pieces in half vertically, so you have four pieces of squash. Clean out the seeds and cut the bottom half into two more pieces (you will now have six pieces of squash).

Rub 2 tablespoons of olive oil over the squash, then sprinkle with 2 teaspoons salt and the pepper. Put squash on a baking sheet skin side down, and roast for 30 minutes, or until you can easily pierce with a fork.

In a Dutch oven or large stockpot, heat the butter over medium heat. Add the onion, celery, and sage and sauté, stirring occasionally until the vegetables are translucent and tender (about 10 minutes).

Use a spoon to remove the squash from the skin and add it to the stockpot with the vegetables, along with the broth, nutmeg, cayenne pepper, and remaining 1 teaspoon salt. Bring to a boil. Lower heat and simmer for 20 minutes. Remove from heat.

Using a blender or food processor, blend the soup in batches until smooth. Return to the pot and keep warm.

Top with parmesan, and croutons, if desired.

3 Comments

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ColeyCook on 10.4.2011

My husband and I are counting calories, and he did the math on this recipe – only 158 calories/serving if anyone else is watching their caloric intake!

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eline on 2.13.2011

Delicious!

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Jordan on 2.10.2011

This looks delicious! And not too expensive to make! Thanks for sharing!

9 Reviews

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askow on 11.2.2015

Delicious. Simple ingredients, low in calories, and the cayenne gives it a little bit of kick. Served this to friends and it was a hit.

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Allison V. on 11.15.2013

This was delicious! It tasted like Thanksgiving in a bowl with those spices. I added a touch of half-and-half but it was completely unnecessary – so creamy regardless.

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mayasmom on 11.19.2012

Delicious. I saved myself some time by using pre-cut and cubed squash from Trader Joe’s. I’m amazed how much spice that little bit of cayenne pepper brought to it. I absolutely loved this soup.

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Kelly on 11.1.2012

A bit spicy, but otherwise a very good soup!

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Jaimie on 1.17.2012

This was fantastic! This recipe is more savory, but I have also reduced the salt some by reducing the broth and adding cinnamon and allspice and a little sugar for a sweeter version.

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