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Butternut Squash Soup
Recipe

11 INGREDIENTS • 12 STEPS • 1HR 30MINS

Butternut Squash Soup

5
15 ratings
Community Pick
Community Pick
Butternut squash soup is delicious; it's important to use good chicken stock and season the soup well to bring out the nutty and sweet flavours of the squash.
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Pretty Little Dishes
My passion for photography, style, experimenting, and food brought me the inspiration to create Pretty Little Dishes. So stop in for some creative ideas, images, and foodie inspiration.
Butternut squash soup is delicious; it's important to use good chicken stock and season the soup well to bring out the nutty and sweet flavours of the squash.
1HR 30MINS
Total Time
$1.60
Cost Per Serving
Ingredients
Servings
4
US / Metric
Unsalted Butter
3 Tbsp
Unsalted Butter, divided
Yellow Onion
1
Yellow Onion
Garlic
2 cloves
Garlic
Butternut Squash
1
Medium Butternut Squash
about 3-4 cups once roasted
Chicken Broth
1 1/2 cups
Chicken Broth
Fresh Basil
1 Tbsp
Finely Chopped Fresh Basil
Ground Cumin
1 Tbsp
Ground Cumin
Lemon
1
Lemon, juiced
1/2 Tbsp juice per 4 servings
Salt
1/4 tsp
Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Parmesan Cheese
to taste
Grated Parmesan Cheese
or Goat Cheese
Nutrition Per Serving
VIEW ALL
Calories
204
Fat
8.8 g
Protein
3.5 g
Carbs
32.0 g
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Butternut Squash Soup
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Pretty Little Dishes
My passion for photography, style, experimenting, and food brought me the inspiration to create Pretty Little Dishes. So stop in for some creative ideas, images, and foodie inspiration.

Author's Notes

Like a thinner soup? Add more chicken broth, 2- 2.5 cups. Thicker soup? Stay closer to the 1.5 cup mark - you can always add more.
Cooking InstructionsHide images
step 1
Preheat oven to 425 degrees F (220 degrees C).
step 2
Halve the Butternut Squash (1), lengthwise; scoop out the seeds and discard.
step 2 Halve the Butternut Squash (1), lengthwise; scoop out the seeds and discard.
step 3
Place the squash, with the centers facing up, on an aluminum foil lined baking sheet.
step 4
Melt a third of the Unsalted Butter (1 Tbsp) and brush on the Butternut Squash.
step 4 Melt a third of the Unsalted Butter (1 Tbsp) and brush on the Butternut Squash.
step 5
Bake for 50-60 minutes, the squash will be done when you can easily insert a fork.
step 6
Once baked and the squash is cool enough to handle, peel off the skin and cut in to cubes.
step 6 Once baked and the squash is cool enough to handle, peel off the skin and cut in to cubes.
step 7
Chop the Yellow Onion (1) and mince the Garlic (2 cloves).
step 7 Chop the Yellow Onion (1) and mince the Garlic (2 cloves).
step 8
Using a medium sized pot, heat the remaining Unsalted Butter (2 Tbsp). Add Garlic and Yellow Onion and cook until the onions begin to soften.
step 8 Using a medium sized pot, heat the remaining Unsalted Butter (2 Tbsp). Add Garlic and Yellow Onion and cook until the onions begin to soften.
step 9
Add butternut squash, Chicken Broth (1 1/2 cups), Ground Cumin (1 Tbsp), juice from Lemon (1), Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). Stir and bring to a low boil.
step 9 Add butternut squash, Chicken Broth (1 1/2 cups), Ground Cumin (1 Tbsp), juice from Lemon (1), Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). Stir and bring to a low boil.
step 10
Cover and simmer for 25-30 minutes.
step 10 Cover and simmer for 25-30 minutes.
step 11
The soup can be blended for smoother texture.
step 11 The soup can be blended for smoother texture.
step 12
Serve with a pinch of Parmesan Cheese (to taste) and garnish with Fresh Basil (1 Tbsp).
step 12 Serve with a pinch of Parmesan Cheese (to taste) and garnish with Fresh Basil (1 Tbsp).
Tags
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Appetizers
American
Budget-Friendly
Gluten-Free
Comfort Food
Keto
Low-Carb
Healthy
Shellfish-Free
Kid-Friendly
French
Fall
Summer
Vegetables
Soup
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