Butternut Squash Soup

The roasted squash taste really shines through in this recipe. We regularilly substitute any hard winter squash for butternut.

Category: Soups, Stews and Chili

Cuisine: American

Ready in 1 hour
by JWGaudette

Ingredients

3 pounds Butternut squash Peeled and cut into 1.5" cubes

3 each Shallots Peeled and quartered

1/4 cup Olive oil

1/2 teaspoon Kosher Salt

1/2 teaspoon Black pepper

4 cups Chicken broth

1/4 cup Half & half

1 tablespoon Maple syrup

1/8 teaspoon Ground nutmeg

2 teaspoons Cider Vinegar


Directions

Heat oven to 450 degrees. Toss squash, shallots, oil, salt, and pepper together. Spread mix into roasting pan into an even layer. Roast until squash is soft and lightly browned, about 50-60 minutes, stirring halfway through baking. Add 1/2 cup of chicken broth to pan to scrape up any browned bits. Return pan to oven and cook until liquid has reduced and veggies are glazed about 5 min. Blend squash and remianing 3 1/2 cups chicken broth until smooth. Transfer mix to dutch oven and stir in half and half, syrup , vinegar and nutmeg. Warm over tow heat until hot. Season with salt and pepper.

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