Easy Roasted Butternut Squash Soup

Final

There are a ton of butternut squash soup recipes out there. Many of them call for 3 - 5 spices, additional vegetables, and longer cooking times. This tasty soup contains just the basics of busy families. It's perfect for a weeknight meal.

Makes: 4
Prep Time: 5 min | Cook Time: 45 min | Ready In: 50 min



Ingredients

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  • 1 whole Butternut Squash, Medium
  • 2 cups of Chicken Stock
  • 1 cup of 1% Milk
  • 1 tsp of Nutmeg
  • 1/4 cup of Onion, diced
  • 1 clove of Garlic, minced
  • 1 tbsp of Olive Oil
  • 2 cups of Water


Preparation Instructions

  • 1
    Thumb_butternut_squash_sliced Preheat oven to 400 degrees F. Slice butternut squash in half and discard the seeds. Brush olive oil onto the flesh of the squash. Add water to a baking dish and place squash in the dish skin-side up. Poke a few holes in the skin of the squash with a fork, and bake until squash is tender, or about 40 minutes.
  • 2
    Thumb_butternut_sqaush_soup_1_ Remove from oven and scoop out squash flesh into a saucepan. Add minced garlic, onions, chicken stock, and nutmeg to the saucepan and cook for 5 minutes over medium heat, stirring occasionally. Turn off heat and slowly add milk so that it does not curdle.
  • 3
    Thumb_butternut_squash_soup_final Pour soup into a blender or food processor and blend until smooth. Serve with a dollop or plain yogurt on top (optional).

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Nutrition Facts per Serving

Serving Size: 1 bowl
Calories 113
Total Fat: 4.0g
Saturated Fat: 1.0g
Trans Fat: 0g
Cholesterol: 5mg
Sodium: 280mg
Total Carbohydrates: 16g
Dietary Fiber: 1g
Sugars: 5g
Protein: 5.0g

Key Nutrients

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