Roasted Butternut Squash Soup
The soup is easy to make, but it takes some time for the squash to bake. While the squash does not get quite as sweet and caramelized when cooked in the microwave as it becomes in the oven, it’s a fine option if you’re short on time. The soup can also be made a day or two in advance or frozen for up to 3 months.
- 3 - 4 lbs. butternut squash
- 2 Tbsp. butter or margarine
- 2 cloves garlic minced, about 1 tsp.
- 1 yellow onion chopped
- 2 stalks celery chopped
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground ginger or use 3/4 tsp. minced fresh
- 2 cups reduced-sodium chicken or vegetable broth (or use any variety)
- 1/2 tsp. salt or to taste
- 1 Tbsp. pure maple syrup or honey
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and spray the foil with nonstick cooking spray.
- Slice the ends off the squash, stand it on one end, and slice the squash in half, lengthwise. Scrape out the seeds (a serrated grapefruit spoon works well for this) and place the two halves, cut side down, on the baking sheet. Bake until it is very tender when pierced with a fork, 50 - 60 minutes.
- About 10 minutes before the squash is done, melt the butter over medium heat in a stockpot. Add the garlic and cook it for about 1 minute.
- Add the onions, celery, cinnamon, and ginger and sauté it, stirring occasionally, until the onions and celery are softened, 5 - 8 minutes.
- When the squash is tender, remove it from the oven and let it cool for a few minutes. Scoop out the flesh, chop the flesh coarsely, and add it to the pot with the onions.
- Add the broth and bring it to a boil. Stir it thoroughly and simmer it gently for about 10 minutes.
- Using a hand-held immersion or standing blender, puree the soup and return it to the pot, if necessary. Stir in the salt and syrup or honey. Serve it immediately, refrigerate it for up to 2 days, or freeze it for up to 3 months.
Slow Cooker Directions
- Peel and coarsely chop the squash and combine all ingredients in the slow cooker. Cook on low for 7 - 8 hours. Using a hand-held immersion or standing blender as directed, puree the soup before serving. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Instant Pot Directions
- Set the Instant Pot to SAUTE mode. Melt the butter and then add the onions, celery, and garlic, and sauté until softened. Turn off the SAUTE function and add the remaining ingredients. Cook on HIGH pressure for 12 minutes, then use Natural Pressure Release. Puree the soup in the pot with an immersion blender or transfer to a blender to puree (taking care because it will be hot!). (Clickhere for Instant Pot tips and a list of Scramble recipes that have IP conversions.)
Do Ahead or Delegate: Cut, seed, and roast the squash, peel the garlic, chop the onion and the celery, or fully prepare and refrigerate or freeze the soup. Scramble Flavor Booster: Double the cinnamon and ginger and add ¼ tsp. white or black pepper to the soup. Tip: If you’re short on time, you can microwave the squash. Just cut it in half, scoop out the seeds and place the halves, flesh side down, on a microwave safe dish. Microwave the squash on high at 5 minute intervals until the flesh is fork tender, 15 – 20 minutes. Nutritional Information Per Serving (% based upon daily values): Calories 210, Total Fat: 5g, 8%; Saturated Fat: 3g, 15%; Cholesterol: 10mg, 3%; Sodium: 170mg, 7%; Total Carbohydrate: 41g, 14%; Dietary Fiber: 7g, 28%; Sugar: 11g; Protein: 5g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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