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
