Butternut Squash Soup

"This takes a little effort but to me, it is worth it. A comforting Fall soup. From Taste of Home."
 
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photo by Susan Dillard photo by Susan Dillard
photo by Susan Dillard
Ready In:
5hrs 30mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • Cut squash into 8 large pieces.
  • Place cut side up in a 15x10-inch baking dish.
  • Cut 1/4 inch off the tops of the onions and garlic bulb.
  • Place cut side up in the baking pan.
  • Brush with oil; sprinkle with thyme.
  • Cover tightly and bake at 350°F for 1 1/2 to 2 hours or until vegetables are very tender.
  • Uncover and let stand until room temperature.
  • Remove peel from squash and onions; remove the soft garlic from skins.
  • Combine vegetables, broth and cream.
  • Puree in small batches in a blender until smooth; transfer to a large Dutch oven.
  • Add parsley, salt and pepper; heat until soup is warmed but do not boil.

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Reviews

  1. This did not need the whipping cream. Was ok. Will make again with out the cream or with coconut milk instead. UPDATE: made this with the coconut milk, it was better.
     
  2. ratherbeswimmin', what a swimmingly great recipe only one change instead of chicken broth, I used apple cider instead. Absolutely yummy, I will make again but will definitely add more garlic to the baking process, we topped the soup with Greek thick yogurt and served with San Francisco Sour Dough Bread!
     
  3. This was good, but not excellent. I doubt I'll make it again, as my 3yo & 5yo daughters did not like it. :( I wanted to love it, as this recipe came highly recommended by a friend, but it wasn't for us.
     
  4. Great recipe but I cheated. I already had steamed my squash in my table top steamer before I found this recipe. I used chicken stock, omitted the onion just because I didn't have time to do it, and omitted the oil and used a 1/4 cup of half n half because that's what I had. I tasted it pre half n half and it was lacking. I also rationalized that not having the fat would not keep me full for long on a watery soup. The thyme took this soup to a whole nother level. This recipe is great because it is easy to customize.
     
  5. Nice basic recipe, but needed a few tweeks. I omitted the cream, then added about 1/2 tsp curry powded, 1 tsp fresh ginger, and 2 Tbs Dark brown sugar while the soup was on the stove top. Came out wonderfully flavorful, and everything complimented each other without a single overwhelming ingredient. Thank you!
     
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Tweaks

  1. This did not need the whipping cream. Was ok. Will make again with out the cream or with coconut milk instead. UPDATE: made this with the coconut milk, it was better.
     
  2. Excellent! I used canned whole milk instead of the cream on the third time I prepared it, and still wonderful.
     
  3. This soup was quite delish!! However, I did not use the entire 1/4 cup of vegetable oil as suggested, but rather (about) 3 Tbsp. (which I felt was enough). I did not cut the squash into 8 large pcs., just once in half. I think one large onion is more than enough for this recipe. I had roasted 2 large bulbs of garlic, but will probably roast 3 next time, as I could not taste the garlic in the soup. I added exactly 2 tsp. of the dried thyme, which I felt was the right amount for the soup, plus I only added 2 (14.5 oz.) cans of the broth, 2 tsp. of the dried parsley, and added white pepper instead of black pepper. I baked the veggies for exactly 1-1/2 hrs. I did not add the cream to the blender when blending the veggies, but rather to the pot, when heating up the soup. I garnished my soup with oyster crackers. This is an excellant tasting soup. Thank you for the recipe!!
     
  4. very good soup. i roasted the veggies and used light soy milk instead of whipping cream, 4 c. veggie broth, and omitted the oil. great fall recipe- thanks!
     

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