October 24, 2012
This fall staple doesn't need much to be delicious, but here we've perfected the recipe to yield the ultimate butternut squash soup.
Click here to see 6 New Ways to Dress Up Your Butternut Squash Soup
Notes
Special thanks to Mellissa Sevigny of I Breathe I'm Hungry for helping us test and photograph this recipe.
Ingredients
- 1/4 Cup olive oil
- 2 onions, chopped
- 1 Tablespoon chopped garlic
- 1 Teaspoon turmeric
- 1 Teaspoon coriander
- 1/2 Teaspoon red pepper flakes
- 8 Cups vegetable stock
- One 5-pound whole butternut squash, peeled, seeded, and cut into six pieces
- 1 medium potato, peeled and chopped
- 1/2 Cup heavy cream
- Salt and pepper, to taste
Directions
Coat the bottom of a large pot with a generous amount of olive oil, heat on medium low to low for a couple of seconds, and add in the onions and garlic. Sauté until onions are soft and translucent, approximately 5-10 minutes.
Add in the turmeric, coriander, and red pepper flakes. Mix the spices together and sauté until aromatic, approximately 5 minutes.
Add the potato and squash to the pot. Pour in stock to cover all ingredients. Bring to a boil, reduce heat to low, and let simmer until both squash and potato are soft, for approximately 45-50 minutes.
Carefully remove the hot soup from stove and spoon into a large blender. Purée soup until smooth, and then return to the pot over medium heat. Add the heavy cream and season with salt and pepper to taste. Serve.
Nutritional Facts
Servings13
Calories Per Serving161
Total Fat8g12%
Sugar5gN/A
Saturated3g14%
Cholesterol13mg4%
Protein2g5%
Carbs23g8%
Vitamin A824µg92%
Vitamin B60.3mg15.8%
Vitamin C36mg60%
Vitamin E3mg14%
Vitamin K9µg11%
Calcium96mg10%
Fiber4g16%
Folate (food)47µgN/A
Folate equivalent (total)47µg12%
Iron2mg9%
Magnesium61mg15%
Monounsaturated4gN/A
Niacin (B3)2mg10%
Phosphorus74mg11%
Polyunsaturated0.7gN/A
Potassium652mg19%
Sodium849mg35%
Thiamin (B1)0.2mg11.7%
Zinc0.4mg2.6%
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