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Butternut Squash Soup
Roasted Butternut squash soup with red pepper coulis drizzled on top is the perfect light fall dinner.
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Course:
Main Dish
Cuisine:
American
Servings:
4
-6
Author:
Andrea Updyke
Ingredients
2
cartons/bags Pre-chopped Butternut Squash
3
TBSP
Butter
I use salted but unsalted works too
3
TBSP
Olive Oil
1
Onion
diced
1/2
teaspoon
salt
1/8
teaspoon
pepper
1/4
teaspoon
nutmeg
1/4
teaspoon
ginger
1/8
teaspoon
cardamom
3
cups
vegetable stock
1/2
cup
creme fraiche PS. it's ok to be generous with this
1
sprig fresh rosemary
1
half jar of roasted red peppers
salt and pepper to taste
Instructions
Preheat oven to 350 degrees
Toss squash with olive oil and a little salt and pepper. Roast 30-40 minutes or until soft.
Puree squash
In your soup pot, sautee the onions and butter together
Add squash, dry spices and vegetable stock
Bring to a boil and reduce to simmer for about 15-20 minutes
Stir in creme fraiche and add rosemary
Simmer
Puree roasted red peppers until smooth and set aside
Remove rosemary and serve with red pepper sauce.
Notes
Serve with cornbread and enjoy!
Here's how to
roast your own butternut squash
if you want to make it from scratch.
Nutrition
Serving:
1
g
|
Calories:
231
kcal
|
Carbohydrates:
9
g
|
Protein:
2
g
|
Fat:
22
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
11
g
|
Trans Fat:
1
g
|
Cholesterol:
40
mg
|
Sodium:
638
mg
|
Fiber:
2
g
|
Sugar:
4
g