Roasted Butternut Squash Soup | Schnucks

Roasted Butternut Squash Soup

Budget Friendly, Flavors Of Fall, Soup & Chili, Vegetable

This Roasted Butternut Squash Soup delivers a smooth texture and comforting flavor that’s sure to warm you up from the inside out.

1H

4

This Roasted Butternut Squash Soup delivers a smooth texture and comforting flavor that’s sure to warm you up from the inside out.

Ingredients

  • 1 medium butternut squash
  • 2 tbsp. Schnucks olive oil, divided
  • 1 medium yellow onion, diced
  • 1 tbsp. minced garlic
  • 1 tsp. Schnucks ground ginger
  • 1/2 tsp. Schnucks ground nutmeg
  • 4 1/2 cups low sodium vegetable broth
  • 1/4 cup Schnucks heavy whipping cream, divided
  • 1/4 cup toasted pepitas

Instructions

  1. Preheat the oven to 425 degrees. Halve the squash lengthwise and remove the seeds. Line a rimmed baking sheet with foil, then drizzle 1 tablespoon of olive oil over the cut side of the squash and place face-down on the pan. Roast for 45 minutes, until squash is soft. Set aside until cool enough to handle.
  2. Heat a large stock pot over medium heat. Add remaining olive oil, onion and garlic; cook for 2 minutes until fragrant. Scoop flesh from squash and add to the pot with ginger, nutmeg, broth and 1/3 cup of cream. Reduce heat and simmer for 5 minutes.
  3. Puree soup with an immersion blender or in batches with a stand-up blender. Divide between four bowls, drizzle with remaining cream and sprinkle with pepitas.

Nutrition Facts

348 CALORIES Per Serving

FAT: 17G

SATURATED FAT: 6G

CHOLESTEROL: 26MG

SODIUM: 229MG

CARBOHYDRATES: 47G

FIBER: 9G

SUGAR: 10G

PROTEIN: 7G

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe.

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