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Butternut Squash Soup

  Butternut squash 3 Pound (1 Squash)
  Carrots 3⁄4 Pound, scraped and cut into chunks (8 Carrots)
  Chicken broth 2 1⁄2 Cup (40 tbs)
  Orange juice 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Whipping cream 1⁄2 Cup (8 tbs)
  Finely chopped pecans 2 Tablespoon, toasted
  Ground nutmeg 1 Teaspoon

Cut squash in half lengthwise; remove seeds.
Place squash, cut sides down, in a shallow pan; add hot water to pan to depth of 3/4".
Cover with aluminum foil, and bake at 400° for 40 minutes or until tender; drain.
Scoop out pulp; mash.
Discard shell.
Cook carrot in boiling water 25 minutes or until tender; drain and mash.
Combine squash, carrot, chicken broth, and next 3 ingredients in a bowl.
Process half of mixture in a food processor or blender until smooth.
Repeat procedure with remaining half of squash mixture.
Place pureed mixture in a large saucepan; bring to a simmer.
Stir in cream; return to a simmer.
Remove from heat.
To serve, ladle into individual bowls.
Sprinkle with pecans and nutmeg.

Recipe Summary

Side Dish
Preparation Time: 
5 Minutes
Cook Time: 
55 Minutes
Ready In: 
60 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1535 Calories from Fat 577

% Daily Value*

Total Fat 66 g101.4%

Saturated Fat 30.2 g150.8%

Trans Fat 0 g

Cholesterol 165.7 mg55.2%

Sodium 2802.7 mg116.8%

Total Carbohydrates 229 g76.2%

Dietary Fiber 41.3 g165.4%

Sugars 73.7 g

Protein 24 g48%

Vitamin A 4037.8% Vitamin C 665.9%

Calcium 88.6% Iron 67.4%

*Based on a 2000 Calorie diet

Butternut Squash Soup Recipe