Butternut Squash Soup

Butternut Squash Soup

1 review, 4 star(s). 100% would make again

Ready in 1 hour 15 minutes

This soup is freaking AWESOME


1 cup leeks; chopped
2 carrots; sliced
2 stalks celery; sliced
1 tbs butter; or margarine
2 tbs olive oil
1 1.5-lb roasted butternut squash; (up to 2)
5 cups vegetable stock
salt and pepper; to taste
1/2 tsp ground cumin
1 tsp cinnamon
1/2 tsp nutmeg; ground
3/4 cup orange juice

Original recipe makes 6



(1) Roast the squash: cut squash in half (lengthwise) and remove seeds. Rub cut side with olive oil, place cut side on tinfoil on baking sheet. Roast at 425 degrees for 30 min or until fork-tender. Let cool.

(2) In large saucepan, cook leeks, carrots, and celery in butter and oil, covered, over low heat (about 15 min or until vegetables are softened).

(3) Scoop flesh of squash and add to soup mixture. Add vegetable stock, stir to combine. Add cumin, cinnamon, nutmeg and orange juice and continue to cook, covered, about 30 min. Let cool.

(4) Puree soup mixture in food processor.

(Rewarm before serving)

Verified by stevemur
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Calories Per Serving: 147 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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My husband and I were surprised at how tasty this soup was. It was not very labor intensive and most of the ingredients were already in the house. A plus for two people who work full-time.
markltwin 7y ago

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