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Baked Squash Soup Recipe

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Roasted Butternut Squash Soup Downshiftology
Roasted Butternut Squash Soup Downshiftology from downshiftology.com

Description

This baked squash soup recipe is perfect for chilly weather. With its thick and creamy texture, it will warm you up in no time. The soup is made with roasted squash, garlic, onion, and a blend of spices. It's easy to make and can be served as a main course or as a starter.

Prep Time

Prep time for this recipe is approximately 15 minutes.

Cook Time

Cook time for this recipe is approximately 1 hour.

Ingredients

  • 2 acorn squashes, halved and seeded
  • 1 head of garlic, top sliced off to expose cloves
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 2 cups vegetable broth
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream

Equipment

  • Baking sheet
  • Large pot
  • Blender or immersion blender

Method

  1. Preheat oven to 375°F.
  2. Place the halved squashes and garlic head on a baking sheet, cut side up.
  3. Drizzle olive oil over the squashes and garlic, and lightly season with salt and pepper.
  4. Bake for 45 minutes to 1 hour, or until the squash is tender and the garlic is soft and caramelized.
  5. Remove from the oven and let cool for 10 minutes.
  6. In a large pot, sauté the onion in olive oil over medium heat until soft and translucent.
  7. Add the roasted squash and garlic to the pot, along with the vegetable broth, cumin, coriander, salt, and pepper. Stir well.
  8. Cover and simmer for 15 minutes.
  9. Using a blender or immersion blender, puree the soup until smooth.
  10. Return the soup to the pot and stir in the heavy cream.
  11. Heat the soup over low heat until warmed through.
  12. Serve hot with crusty bread or crackers.

Notes

This recipe can be made ahead of time and stored in the refrigerator for up to 3 days. It can also be frozen for up to 2 months.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 250
  • Total fat: 16g
  • Saturated fat: 6g
  • Cholesterol: 30mg
  • Sodium: 600mg
  • Total carbohydrate: 22g
  • Dietary fiber: 5g
  • Sugars: 5g
  • Protein: 5g

Recipes FAQ

Can I use a different type of squash?

Yes, you can use any type of winter squash, such as butternut or pumpkin.

Can I use chicken broth instead of vegetable broth?

Yes, you can use any type of broth.

Can I make this soup vegan?

Yes, you can replace the heavy cream with coconut cream or omit it entirely.

Recipe Tips

  • To make this recipe even easier, you can use pre-cut butternut squash.
  • If you don't have a blender or immersion blender, you can use a potato masher to mash the soup until it's smooth.
  • If you want a spicier soup, you can add a pinch of cayenne pepper or red pepper flakes.
  • You can also top the soup with croutons, chopped herbs, or a dollop of sour cream.

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