Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 10 min
Total time: 50 min
Yield: 4
Ingredients: 6 cup Butternut Squash (6 cups (about 2 large) butternut squash, seeded and cut into 2-inch chunks); 0 pieces Butter (Melted butter, for brushing); 1 tbsp Kosher Salt (1 tablespoon kosher salt, plus more to taste); ½ tsp White Pepper (1/2 teaspoon freshly ground white pepper, plus more to taste); 3 cup Chicken Stock (3 cups chicken or vegetable stock); ¼ cup Honey (1/4 cup honey); 1 tsp Ginger (1 teaspoon minced ginger); 4 fl oz Heavy Cream (4 fluid ounces heavy cream); ¼ tsp Nutmeg (1/4 teaspoon nutmeg)

Butternut Squash Soup - Soups & Sandwiches

50 min

Servings4

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Pescatarian
Egg Free

Steps

1Heat oven to 400°F.
2Brush the squash cubes with a little butter and season with 1 tablespoon salt and 1/2 teaspoon freshly ground white pepper. Place the squash on a sheet pan and roast until the flesh is nice and soft, 30 to 35 minutes.
3Combine the roasted squash with the stock, honey, and ginger in a large pot. Bring to a simmer and puree using an immersion blender. As the blender is running, slowly add the cream and return to a low simmer. Add the nutmeg, season with additional salt and pepper, to taste, and stir to combine.

Nutrition

Calories: 327kcal
Protein: 7g
Carbs: 50g
Fat: 13g
Fiber: 4g
Sugar: 25g

Estimated from the ingredient list.

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Questions

How long does butternut squash soup take to make?

About 50 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 4 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.

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