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Servings:

Butternut Squash Soup

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.

Total Time

1hr 30min

5.0

15 Ratings

Author: Pretty Little Dishes

Servings:

Ingredients

•

3 Tbsp

Unsalted Butter , divided

•

Yellow Onion

•

2 cloves

Garlic

•

Medium Butternut Squash

•

1 1/2 cups

Chicken Broth

•

1 Tbsp

Finely Chopped Fresh Basil

•

1 Tbsp

Ground Cumin

•

Lemon , juiced

•

as needed

Salt

•

as needed

Ground Black Pepper

•

to taste

Grated Parmesan Cheese

or Goat Cheese

Cooking Instructions

Preheat oven to 425 degrees F (220 degrees C).

Halve the Butternut Squash (1) , lengthwise; scoop out the seeds and discard.

Place the squash, with the centers facing up, on an aluminum foil lined baking sheet.

Melt a third of the Unsalted Butter (1 Tbsp) and brush on the Butternut Squash.

Bake for 50-60 minutes, the squash will be done when you can easily insert a fork.

Once baked and the squash is cool enough to handle, peel off the skin and cut in to cubes.

Chop the Yellow Onion (1) and mince the Garlic (2 cloves) .

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.

Add butternut squash, Chicken Broth (1 1/2 cups) , Ground Cumin (1 Tbsp) , juice from Lemon (1) , Salt (as needed) and Ground Black Pepper (as needed) . Stir and bring to a low boil.

10.

Cover and simmer for 25-30 minutes.

11.

The soup can be blended for smoother texture.

12.

Serve with a pinch of Parmesan Cheese (to taste) and garnish with Fresh Basil (1 Tbsp) .

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.

Nutrition Per Serving

CALORIES

204

FAT

8.8 g

PROTEIN

3.5 g

CARBS

32.0 g