Butternut Squash Soup Recipe
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Well Plated · by Erin Clarke★ 4.8 (77)

Butternut Squash Soup Recipe

NUTRITION · PER SERVING60M COOK
CAL 18%·PRO 18%
CARBS 64G71% OF CAL
9G FIBER0G ADDED0G INTRINSIC35G OTHER19G TOTAL SUGAR
FAT 11G26% OF CAL
2G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy butternut squash soup with apple and warm spices like nutmeg and cayenne. It's cozy and slightly sweet, served with crispy sage and Parmesan.

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Nutrition & ingredients

Ingredients

serves 8
  • 2 tablespoons extra-virgin olive oil
  • 2 medium yellow onions (chopped (about 3 cups total))
  • 2 large butternut squash (about 5 pounds total, peeled and diced into chunks)
  • 4 medium apples
  • 3-4 cups low sodium chicken stock (divided)
  • 1 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly grated nutmeg*
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 6 cups sourdough cubes (or whole grain bread cubes(1-inch cut) use a hearty, crusty loaf—you'll need about 6 thick slices total)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons minced fresh sage
  • 1/2 teaspoon kosher salt
  • 3 tablespoons freshly grated parmesan
PREP
20M
SODIUM
700MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.