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About this Recipe:
This is a simple and very forgiving recipe. It can be made rich and creamy or light and healthy. Roasting the squash brings out its true taste.
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Main Ingredients:
Butternut squash: 4 Baby Butternut squash or 1 large ( about 6 cups)
Chicken bouillon : 5 cubes (unsalted) or single packages
Onion: 1 medium
Olive Oil: 1 tbsp
Cream: 1/2 cup*
Water: 4 cups**
Salt
Pepper
Nutmeg: (optional)
Parsley: to garnish (optional)
Garlic toast : (optional)
Directions:
1. Wash and cut the butternut squash(s) in half
2. Roast the butternut squash(s) cut side down on a sheet in the oven for about 45 minutes at 350 degrees F. Then scoop out the prepared squash.
3. In a large saucepan, Slice and saute the onion in olive until tender. Add squash, water, bouillon, nutmeg, salt and pepper.
4. Bring to boil and cook for 30 minutes or until squash is tender.
5. Puree squash mixture in a blender batches until smooth and then return to saucepan.
6. Before serving, add cream and heat through. Do not allow to boil.
7. Garnish with parsley and serve with garlic toast.
* : The amount of cream in this recipe depends on how rich you prefer your soup. Taste the soup before adding the whole amount. Cream can also be substituted with milk for a healthier recipe.
**: This portion can also be easily changed depending on how thick or runny your prefer your soup.
Published on May 14, 2008
Last edited on November 29, 2009
Herbs & Spices in this Recipe:
More Soups Recipes:
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Servings
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6
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Easiness
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Easy
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Prep Time
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15 min
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Cook Time
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1:15 min
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Ready in
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1.5 hrs
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39 Ratings
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Nutrition Facts % Daily Value
Calories 163Fat 10 g 15 %
Fiber 3 g 12 %
Vitamin A
Vitamin C | 303 %
51 % | | Calcium
Iron | 9 %
6 % |
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