Baked Butternut-Squash Soup
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2butternut squash, about 1 pound each, peeled, seeded and cut into 1-inch pieces
- 2carrots, peeled and cut into ½-inch pieces
- 1medium onion, peeled and finely chopped
- 3cups chicken broth, homemade or low-sodium canned
- 2teaspoons honey
- ⅛teaspoon each of mace, ground ginger, cinnamon and allspice
- ¼teaspoon salt
- ¼teaspoon freshly ground black pepper
- 4sprigs flat-leaf parsley, stems removed, finely chopped
Nutritional analysis per serving (6 servings)
124 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 5 grams protein; 289 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees.
- Step 2
Place the squash, carrots and onion in a shallow roasting pan or casserole. Pour the broth over the vegetables, drizzle with the honey and add all of the spices and the salt and pepper. Cover with aluminum foil and bake until the vegetables are tender, about 45 to 50 minutes.]
- Step 3
Remove the pan from the oven and place the vegetables and the broth in a blender. Puree until smooth. Pass the puree through a sieve into a stockpot. Slowly bring the soup to a boil over medium-low heat. Ladle the soup into bowls and garnish with the chopped parsley.
Private Notes
Comments
Lovely comfort food soup and easy to make. The roasted veggies give it a nice depth of flavor. I used one butternut squash (about 2 lbs) and subbed 1/4 tsp garam masala and 1/4 tsp ginger for the spices because I didn’t have mace, allspice, or cinnamon on hand.
Excellent and easy to make. I used 1 butternut squash, 2 large carrots and 1 onion, and substituted vegetable broth. I did not have mace or allspice and used dried parsley. Garnished with sautéed pancetta, toasted pumpkinseeds and shredded parmesan cheese.