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RECIPE
11 INGREDIENTS12 STEPS1hr 30min

Butternut Squash Soup

5.0
14 Ratings
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.
Butternut Squash Soup Recipe | SideChef
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.
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.
http://www.prettylittledishes.com
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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.
http://www.prettylittledishes.com
1hr 30min
Total Time
$1.57
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
3 Tbsp
Unsalted Butter , divided
2 cloves
1
about 3-4 cups once roasted
1 1/2 cups
Chicken Broth
1 Tbsp
Finely Chopped  Fresh Basil
1 Tbsp
Ground Cumin
1/2 Tbsp
1/4 tsp
to taste
or Goat Cheese
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Nutrition Per Serving

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CALORIES
159
FAT
8.6 g
PROTEIN
2.5 g
CARBS
20.3 g

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 Instructions

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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 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 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 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 9
Add butternut squash, Chicken Broth (1 1/2 cups) , Ground Cumin (1 Tbsp) , Lemon Juice (1/2 Tbsp) , 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 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) .
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Nutrition Per Serving
Calories
159
% Daily Value*
Fat
8.6 g
11%
Saturated Fat
5.3 g
26%
Trans Fat
0.0 g
--
Cholesterol
24.4 mg
8%
Carbohydrates
20.3 g
7%
Fiber
3.8 g
14%
Sugars
7.3 g
--
Protein
2.5 g
5%
Sodium
492.6 mg
21%
Vitamin D
--
--
Calcium
85.3 mg
7%
Iron
1.3 mg
7%
Potassium
434.6 mg
9%
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