Roasted Butternut Squash Soup

4.3

(4)

3 Reviews

Roasting butternut squash with herbs and garlic gives this healthy soup a more complex flavor. A bit of maple syrup adds sweetness, while a splash of apple-cider vinegar brightens up the flavors. This easy recipe requires just 15 minutes of active prep time, but you can cut down on that even more by buying precut squash. Serve with bread and a salad for a light supper, or as a starter for a holiday meal.

Julia Levy

Updated on April 22, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Jessica Ball, M.S., RD

Prep Time:

15 mins

Additional Time:

35 mins

Total Time:

50 mins

Servings:

Yield:

6 servings

Nutrition Profile:

Nut-Free Healthy Immunity Soy-Free Egg-Free Gluten-Free Low-Calorie

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Ingredients

1 butternut squash (2 1/4 pounds), peeled, seeded and cut into 1-inch chunks (6 cups)
3 shallots, halved lengthwise
4 cloves garlic, smashed
5 sprigs thyme, plus thyme leaves for garnish
1 sprig rosemary
4 large fresh sage leaves
2 tablespoons olive oil
4 cups unsalted chicken broth or vegetable broth
2 tablespoons cider vinegar
2 tablespoons pure maple syrup
¾ teaspoon salt
½ cup plus 1 tablespoon crème fraîche

Directions

Preheat oven to 450 degrees F. Place squash, shallots, garlic, thyme, rosemary and sage on a large rimmed baking sheet. Drizzle with oil; toss to coat. Spread in an even layer. Roast until very tender, 30 to 35 minutes, stirring halfway through cook time. Remove and discard the thyme and rosemary. Transfer the remaining squash mixture to a blender.
Add broth to the blender. Secure lid on the blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Puree until smooth, about 45 seconds. (Use caution when pureeing hot liquids, and puree the squash with the broth in batches if necessary.)
Pour the soup into a medium saucepan; stir in vinegar, maple syrup and salt. Bring to a boil over medium-high heat, stirring occasionally. Ladle evenly into 6 bowls; dollop each with 1 1/2 tablespoons crème fraîche. Garnish with thyme leaves, if desired.

Tips

To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Originally appeared: Eatingwell.com, July 2019

Nutrition Facts (per serving)

223	Calories
12g	Fat
25g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/4 cups
Calories 223
% Daily Value *
Total Carbohydrate 25g	9%
Dietary Fiber 3g	11%
Total Sugars 8g
Added Sugars 4g	8%
Protein 5g	9%
Total Fat 12g	16%
Saturated Fat 5g	27%
Cholesterol 17mg	6%
Vitamin A 15359IU	307%
Vitamin C 33mg	37%
Folate 43mcg	11%
Sodium 396mg	17%
Calcium 88mg	7%
Iron 1mg	7%
Magnesium 55mg	13%
Potassium 663mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Roasted Butternut Squash Soup

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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