Amazing Butternut Squash Soup

Linda P

By
@EllPell

Amazing soup, never had it or made it before this past month. Experimented with a couple of different methods and ingredients, this recipe definitely nails it!


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Rating:

Serves:

4 -6 people

Prep:

1 Hr

Cook:

2 Hr

Method:

Stove Top

Ingredients

1/2 c
olive oil, extra virgin
2 lb
butternut squash, peeled and cubed
1 Tbsp
pepper
1 Tbsp
garlic salt
1 c
carrots, chopped
1 medium
onion, chopped
4 Tbsp
butter
5 c
chicken broth, low salt
1/2 c
half and half
1/2 c
cream cheese, room temperature

Directions Step-By-Step

1
Preheat oven to 400 degrees. Toss peeled and cubed butternut squash in a large bowl with EVOO, garlic salt and pepper to coat thoroughly.
2
Arrange on ungreased baking sheet. Roast for 25 - 35 minutes, until squash is browned and tender.
3
While squash is roasting, sautee onion and carrot in butter for 10 - 15 minutes or until tender.
4
Remove squash when done and add to onions and carrots, sautéing for 5 - 10 minutes to blend flavors.
5
Add chicken broth and bring to a boil. Lower heat, cover and simmer for 30 minutes.
6
Remove from heat, add half & half and cream cheese, mix until well blended. Let cool for 15 minutes.
7
Puree mixture in small batches in food processor or Ninja blender until smooth. Repeat until entire pot is pureed.
8
Serve with good quality French bread or breadsticks, enjoy!

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Carb
Other Tag: Quick & Easy