Penn Herb Wellness Guide
Roasted Butternut Squash Soup
Ingredients
- 2 med butternut squash
- 2 Tbs olive oil, divided
- 1 pinch kosher salt
- 2 med sweet onions, chopped
- 2 med carrots, chopped
- 3 stalks celery, chopped
- 1 quart vegetable stock (or chicken stock or water)
- 1 Tbs poultry seasoning
- 2 cups heavy cream
Directions
- Preheat oven to 400F.
- Slice squash in half lengthwise and clean out seeds and stringy parts of the squash. Drizzle with olive oil and sprinkle with kosher salt.
- Place cut side down in a baking dish and roast until tender, for about 1 hour. Roasting time will vary according to size of squash.
- Chop onions, carrots, and celery. You can put them in the food processor and pulse them until they are finely chopped.
- Preheat a large soup pot. Drizzle with olive oil. Add chopped vegetables and sprinkle with kosher salt. Saut until the vegetables are tender. Add stock.
- When squash is roasted, remove and let cool. Scoop flesh of the squash out of the skin and add to soup pot. Add poultry seasoning. Bring to a boil and cook over medium heat for 1520 minutes.
- Then either puree in a blender in batches or use a submersible blender to puree it in the pot.
- Add cream. Heat through but don't bring to a boil again. Serve and enjoy!
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.