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Roasted Butternut Squash Soup
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Provided By:
Ian Knauer

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    • Roasted butternut squash has a gorgeous honey-yellow hue that comes through beautifully in this elegant soup.

    Ingredients

    Serves:

    Directions

    Heat the butter in a medium heavy pot over medium-high heat until hot. Add onion, garlic, salt, and pepper and saute, stirring occasionally, until onion is golden, about 5 minutes.

    Add chicken broth and squash and bring to a boil. Boil soup 10 minutes, then puree in a blender in batches until very smooth (use caution when blending hot liquids). Stir in cream and salt and pepper to taste, then garnish with parsley.

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    7 Comments

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    eileen

    A power saw is needed to cut open butternut squash

    September 26 2011 at 1:04 PM Report abuse rate up rate down Reply
    1 reply to eileen's comment
    mdmackey

    It's worth the work.

    November 10 2011 at 8:18 PM Report abuse rate up rate down Reply
    teapotsher

    Can't get easier than this for Butternut Squash Soup....Hooray!!

    September 26 2011 at 10:21 AM Report abuse rate up rate down Reply
    naaanny90

    Need it to be low-fat.

    September 26 2011 at 8:36 AM Report abuse rate up rate down Reply
    postiton22

    How could this be roasted butternut squash soup when you boil the squash??

    November 26 2010 at 10:44 AM Report abuse rate up rate down Reply
    1 reply to postiton22's comment
    DanaeMiller

    It does not say "boil" the squash...it says "roast" the squash, then add the roasted squash to the rest of the boiling ingredients, then puree.

    September 26 2011 at 10:04 AM Report abuse rate up rate down Reply
    rachelsimpson63

    Super simple and pretty good, though it needs a lot of salt.

    October 19 2010 at 7:48 PM Report abuse rate up rate down Reply

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