Butternut Squash Soup

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Creamy and flavorful Butternut Squash Soup is an impressive first course or luncheon entrée. Squash is seasoned with curry and onion powder, and apple for a hint of sweetness.

Prep Time20

Cook Time1 15

Total Time1 35

Course: Appetizer, Soups

Cuisine: American

Keyword: Butternut Squash Soup

Servings:

Calories: 171kcal

Author: From "Fresh Tastes from A Well-Seasoned Kitchen®" by Lee Clayton Roper

Ingredients

See gluten-free adaptations in the Notes section at the bottom of the recipe.

3 pounds butternut squash 12 cups peeled, seeded and cubed, (about 4 to 4 1/2 pounds whole squash), divided
2 tablespoons olive oil
1 1/2 teaspoons curry powder divided
1/2 teaspoon onion powder
Salt to taste
Freshly ground black pepper to taste
2 tablespoons butter
2 medium yellow onions chopped
1 tablespoon chopped fresh rosemary or more to taste
6 cups chicken stock
1/2 apple peeled, cored and chopped
1 cup half and half
Garnish: 1/4 cup chopped roasted pecans

Instructions

Preheat oven to 425 degrees.
Arrange half of the squash in a single layer in a large roasting pan; toss with olive oil, 1/2 teaspoon curry powder and onion powder. Season to taste with salt and pepper. Roast squash about 25 to 35 minutes or until very soft. Cool slightly, then mash with a potato masher until smooth.
In a large soup pot or Dutch oven, melt butter over medium heat. Add the chopped onion and rosemary; cook until the onion is soft. Add the remaining uncooked cubed squash, chicken stock, chopped apple and remaining curry powder. Bring to boil, reduce heat to medium-low and simmer about 30 to 40 minutes or until the squash is tender when tested with a fork. Add half and half, stirring until well blended. Remove from heat.
Purée with an immersion blend or cool slightly and transfer to a blender in batches; purée until smooth. Return mixture to pan and reheat, if necessary. Stir in the mashed squash. Season to taste with salt and pepper.
Serve warm; garnish with about 1 teaspoon chopped pecans per serving.

Notes

Gluten free: use gluten free chicken stock.

Make ahead: Soup can be made up to 2 days in advance, covered and refrigerated. Reheat over medium heat until hot.

Nutrition