UA Cooperative Extension - Nutrition Network

Roasted Butternut Squash Soup

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October 16, 2017

  • Prep: 30 mins
  • Cook: 40 mins
  • 30 mins

    40 mins

    1 hr 10 mins

  • Yields: 8 servings

Ingredients

1 tablespoon olive oil

1 large (2½-3 pound) butternut squash

salt and pepper to taste

1 onion, roughly chopped

1 tablespoon chopped fresh sage

3 garlic cloves, roasted

4 cups vegetable broth

¼ cup toasted pumpkin seeds (optional)

Directions

Wash hands well with soap and warm water. Wash produce thoroughly.

Preheat the oven to 400°F. Line or grease a baking sheet.

Cut the butternut squash in half lengthwise and remove the seeds. Place on the baking sheet, brush with olive oil, and sprinkle with salt & pepper. Bake for 30-40 minutes, until tender. Remove from oven and let it cool slightly. Scoop out the flesh.

In a large pan over medium heat, sauté onion until soft, about 5 minutes. Add chopped sage and sauté for about another minute.

Add roasted squash, garlic and vegetable broth. Bring to a boil and then simmer for about 20-25 minutes. Cool slightly.

Pour into a blender, processing it in batches until smooth.

Pour back into the pot to keep it warm. Season with salt and pepper.

Pour into bowls, and garnish with pumpkin seeds.

Serve immediately.

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Nutrition Facts

Serving Size1 cup
Calories110
Sodium240mg
Iron1mg
Protein2g
Cholesterol0mg
Sugar0%
Total Fat2g
Saturated Fat0g
Folate32mcg
Calcium87mg
Percent calories from fat0g
Total Carbohydrates22g
Dietary Fiber6g