By Misha Simon
Sweet-Heat Butternut Squash Soup
8 steps
Prep:30minCook:1h 30min
A perfect hearty, rainy-day, warm the soul, delicious soup that requires minimal hands on cooking and comes together in about 2 hours or less. A harmonious balance of sweetness and spice will make you fall in love with this dish every time you have it! 🥰
Updated at: Thu, 17 Aug 2023 04:03:07 GMT
Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
24
High
Nutrition per serving
Calories380.1 kcal (19%)
Total Fat24.4 g (35%)
Carbs38.6 g (15%)
Sugars8.4 g (9%)
Protein7.5 g (15%)
Sodium3194.4 mg (160%)
Fiber6.6 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
Preparation: Cut the butternut squash down the middle length-wise and scoop out the seeds. Peel and quarter the onion. Cut the top of the bulb if garlic so the cloves are exposed.
Step 2
Place squash, onions and garlic on a lined baking sheet. Drizzle with olive oil, season with 1 tablespoon of salt, 1 tablespoon of pepper and use a brush or hands to evenly coat everything
Step 3
Top the squash with rosemary and thyme and wrap the garlic in foil before putting in the oven to roast
Step 4
Bake at 375°F for 1 hour or 350° for 1:30 (make sure the onions get a char on them but don't burn)
Step 5
Let everything cool before scooping out the flesh of the squash and squeezing out the roasted garlic cloves from their skins
Step 6
Combine squash, onions. garlic, rosemary & thyme (no stems), and beef stock into a blender and let go on high for 2 minutes until completely smooth
Step 7
Transfer to a large pot to reheat and re-season with salt, pepper and cayenne
Step 8
Serve hot and garnish with crema, balsamic reduction and croutons
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