Butternut Squash Soup
Butternut Squash Soup is packed with spices for balanced flavor. This soup recipe has roasted vegetables and spices that invigorate taste in every bowl.
Calories
210 (1 serving)
Calories from Fat
45 (1 serving)
Total Fat
5g (1 serving)
Saturated Fat
1g (1 serving)
Sodium
660mg (1 serving)
Total Carbs
39g (1 serving)
Dietary Fiber
6g (1 serving)
Sugars
18g (1 serving)
Protein
3g (1 serving)
Calcium
10% (1 serving)
Iron
10% (1 serving)
Vitamin C
50% (1 serving)
Vitamin A
190% (1 serving)
- 1 medium butternut squash, peeled, seeded and cut into chunks (about 5 cups)
- 2 Yukon gold potatoes or all-purpose potatoes, peeled and cut into chunks
- 2 large shallots or 1 medium onion, chopped (about 1 cup)
- 1 clove garlic, sliced
- 2 Tbsp. olive oil
- 6 cups water
- 2 tubs Knorr® Homestyle Stock - Chicken
- 1 tsp. fresh thyme and/or rosemary leaves
- 1/2 tsp. ground ginger
- 1/2 tsp. fresh ginger
- Fig Relish* (optional)
Directions
Print1. Preheat oven to 450°.
2. Toss squash, potatoes, shallots, garlic and olive oil in small roasting pan. Roast, stirring once, 35 minutes or until vegetables are tender and just starting to brown.
3. Bring water, Knorr® Homestyle Stock - Chicken, roasted vegetables, thyme and ginger to a boil over high heat in 5-quart saucepan. Reduce heat to low and simmer, stirring occasionally, 10 minutes.
4. Process soup, in batches, in blender until desired smoothness.
5. Serve in individual bowls and garnish with Fig Relish*.
