Butternut Squash Soup
It’s important to have a ‘go-to’ soup to enjoy like this butternut squash recipe, especially during the holidays.

On the hunt for some Christmas dinner ideas? Add this tasty and hearty soup to your Christmas dinner menu!
It’s important to have a ‘go-to’ soup to enjoy with friends and family, especially during the holidays. Food and nutrition expert Frances Largeman-Roth shares the recipe for her tasty roasted butternut squash soup using only squash, virgin olive oil, salt, fresh ground pepper, a yellow onion, fresh thyme, low sodium vegetable broth, crème fraiche, and ground cinnamon.
Take 1 pound of peeled and cubed butternut squash and place on tray. Drizzle with 1 tbs of olive oil and season with a 1/4 tsp of salt and pepper. Place in oven for 40 minutes.
While squash is cooking, saute one small yellow onion, this will boost the flavor of the squash. Add two sprigs of fresh thyme to the pan.
Once your squash has cooked for 40 minutes take out of oven and place in blender. Add sauteed onions to the blender as well as 1 liter of low sodium vegetable broth, a dash of cinnamon and 2 tbs of creme fraiche to give it some richness. Make sure to remove the middle part of the blender so steam can escape, cover with kitchen towel then blend until smooth.
If the soup has cooled simply warm up on the stove then enjoy! Butternut squash soup is a popular holiday soup that has many variations so feel free to tweak the ingredients to your liking and share your recipes with us on social media!
Ingredients
- 1 (2 to 3 pound) butternut squash, peeled, seeded, and cut into 1-inch
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 small yellow onion, diced
- 2 sprigs fresh thyme
- 1 (32-ounce) container low-sodium vegetable broth
- 2 tablespoons crème fraiche, plus more for serving
- ¼ teaspoon ground cinnamon
Instructions
Preheat the oven to 400ºF. Place the squash in a 9 x 13-inch baking dish, drizzle with 1 tablespoon of the oil, and season with the salt and pepper. Roast for 40 minutes, until fork tender. Meanwhile, heat the remaining 1 tablespoon oil in a large saute pan and saute the onion with the thyme for 5 minutes. Remove from the heat and set aside; discard the thyme sprigs. Remove the squash from the oven and carefully transfer to a blender or food processor. (If using a blender, remove the center of the lid to allow steam to escape and cover the hole with a towel to prevent splashing.) Blend the squash with the sauteed onion, vegetable broth, cr√®me fraiche, and cinnamon until smooth. Pour the soup into the saute pan and heat through. To serve, ladle a generous 1-cup portion of the soup into each of 6 bowls. Top each serving with a teaspoon of cr√®me fraiche, if desired. Serves 6Nutrition Information
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Dietary Needs


Carbohydrate

Cholesterol


Frances Largeman-Roth is a nutritionist and cookbook author in New York City.
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[MUSIC]
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Everybody needs a go to delicious soup to
warm up with during the holidays.
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[MUSIC]
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I'm Frances Largeman-Roth, and today I'm
making my Roasted Butternut Squash Soup.
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So I'm gonna start with one pound of
butternut squash, which I've peeled and
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cubed, and I'm going to roast that in the
oven for 40 minutes, okay?
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So just put it in an even layer on your
baking sheet.
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And then drizzle it with a tablespoon of
olive oil.
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I'm gonna season the butternut squash with
a quarter teaspoon each of
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salt and pepper.
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And then we are gonna put it in the oven.
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So now I'm gonna saute a small yellow
onion.
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And what the onion does is it really sort
of boosts and
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enhances the flavor of the butternut
squash.
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So, a little bit of olive oil in our pan.
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We've got our oil nice and hot, nice
sizzle of our onion.
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[MUSIC]
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And just saute it until it's translucent.
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We're also, to the pan, going to add 2
sprigs, or
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more if you want, of fresh thyme.
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[MUSIC]
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Okay, let's go ahead and take our squash
out of the oven.
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Oh, this is beautiful.
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Perfect, and all the sugars in the
butternut squash have caramelized, so
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it's gonna bring a lot of natural
sweetness to our soup.
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So you can do this in a food processor or
a blender.
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So, we're gonna go ahead and take the
squash and transfer it into the blender.
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Now, because this is hot, we're gonna take
the middle piece.
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Out of our blender lid, so that the steam
can actually escape and then you'll see,
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I'm gonna hold a kitchen towel on top.
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Once you make this soup, it'll actually
stay in the fridge in
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a cupboard container for three days, so if
you are making it for
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the holidays, this is something that you
can really make in advance and
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then that's gonna save you a lot of time
on the actual game day.
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[MUSIC]
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When you put in your onions, make sure to
take out that thyme sprig.
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So, this soup is really, really simple.
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We don't have a lot of ingredients going
on here because we really don't need to.
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The butternut squash and the onion provide
so much flavor.
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What I do have here is a liter of low
sodium vegetable broth.
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[MUSIC]
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A little ground cinnamon, and two
tablespoons of creme fraiche,
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just to give it a little bit of richness.
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[MUSIC]
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Now again, I've taken the top off of, of
the center part of my lid out.
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And I'm gonna cover it with a kitchen
towel and let's go.
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[NOISE] Okay, now all we have to do, in
case it has
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cooled down at all, is just to reheat it
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a little bit on the stove and we're ready
to go.
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So here is our finished soup.
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It smells so good.
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I'm already feeling warmer just looking at
it.
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Okay so, a serving of this is one cup.
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Just ladle it in and add a little bit more
creme friache on top.
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Obviously if you wanna keep this non-dairy
just leave it out.
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It'd be very easy to do.
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But look how pretty that looks on top.
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So good.
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Perfect.
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[MUSIC]
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Mmm.
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Mm.
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Yum.
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Delicious.
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[MUSIC]
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I'm Frances Largeman-Roth.
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See you next time.
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[MUSIC]