Roasted Butternut Squash Soup

Recipe

Soup, Chili & Stew
Roasted Butternut Squash Soup

Primary Media

Roasted butternut squash with sour cream swirl and spoon on side

User Rating

5 out of 5 stars
Rate it:
5 ratings

Recipe Data

6
Servings
20min
Prep
1hr20min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    Smooth, silky and sublime: Roasting butternut squash with shallots and carrots before pureeing is the secret for getting the most intense caramelized flavor in this autumn soup.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1(2-1/2 lb.) butternut squash, peeled and cut into 1-inch chunks, or 5 cups precut squash
    3medium carrots, peeled and cut into 1-inch chunks
    3medium shallots, peeled and quartered
    4cloves garlic, minced
    2 tbsp.Hy-Vee Select olive oil
    2 tbsp.Hy-Vee salted butter, melted
    2 ½ c.Hy-Vee 33%-reduced-sodium chicken broth, divided, plus additional, if needed
    2 c.water
    ¼ c.Hy-Vee heavy whipping cream
    1 tbsp.Hy-Vee Select 100% pure maple syrup
    1 tsp.Hy-Vee apple cider vinegar
    ¼ tsp.Hy-Vee ground nutmeg, plus more for garnish
    Hy-Vee kosher sea salt, to taste
    Hy-Vee sour cream, for garnish
    Pepitas, for garnish

    Things To Grab

    • Large bowl
    • Large roasting pan
    • Blender or food processor
    • Large saucepan

    Directions

    1. Preheat oven to 425°F. Toss squash, carrots, shallots, garlic, oil and butter in a large bowl. Arrange vegetables in a single layer in a large roasting pan. Roast for 30 to 35 minutes or until vegetables are golden brown and softened, stirring once halfway through.

    2. Add ½ cup broth to baking pan and scrape up any browned bits. Return to oven and roast for 5 minutes more or until liquid has reduced and vegetables are glazed.

    3. Puree half of the squash mixture and
      2 cups broth in a blender or food processor until smooth; transfer to a large saucepan. Puree remaining squash mixture and the water in the same manner; add to saucepan. Stir in cream, maple syrup, vinegar and ¼ tsp. nutmeg. Bring to a simmer over medium-low heat, adding additional broth, if needed, to reach desired consistency. Season with salt.

    4. Swirl sour cream into each serving and sprinkle with pepitas and nutmeg, if desired.

    Nutrition facts

    Servings

    250 Calories per serving

    Amounts Per Serving

    • Total Fat: 12g
    • Cholesterol: 20mg
    • Sodium: 300mg
    • Total Carbohydrates: 35g
    • Protein: 5g

    Daily Values

    0%
    Vitamin A 510%
    0%
    Vitamin C 80%
    0%
    Iron 15%
    0%
    Calcium 15%

    Recipe Source:

    Seasons, October 2017