Butternut Squash Soup

Butternut Squash Soup

4 (1) | Rate this recipe
Close

Select Below to Add Your Rating

Nutritional Information

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 210
Calories from Fat 45
Total Fat 5 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 660 mg
Total Carbs 39 g
Dietary Fiber 6 g
Sugars 18 g
Protein 3 g
Vitamin A 190 %
Vitamin C 50 %
Calcium 10 %
Iron 10 %
Close window
  • Recipe Serves8
  • Preparation Time20 min
  • Cooking Time50 min

Ingredients

  • 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

  • Preheat oven to 450°.
  • 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.
  • 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.
  • Process soup, in batches, in blender until desired smoothness.
  • Serve in individual bowls and garnish with Fig Relish*.
  • *Fig Relish - Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread over medium-high heat in medium nonstick skillet and cook 1/2 cup finely chopped shallots, stirring occasionally, until golden, about 4 minutes. Stir in 1-1/2 cups chopped dried Mission figlets and 1/4 cup Port. Reduce heat to low and simmer, stirring occasionally, until figs are softened and liquid is absorbed, about 4 minutes.
close