Butternut Squash Soup Serving | Olives-n-Okra

Roasted Butternut Squash Soup Recipe

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Servings: 8
Calories: 197kcal
Author: Olives-n-Okra
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Ingredients

  • 6 fresh sage leaves
  • 2 bay leaves
  • 1 pound carrots
  • 1 pound yellow orange, green, and yellow bell peppers
  • 1 pound onions
  • 1 stalk celery with leaves
  • 8 cups water
  • 1 tablespoon salt
  • 4 pounds butternut squash halved and seeded
  • salt and pepper
  • 2 tablespoons extra virgin olive oil

Instructions

  • Roughly cut peppers, onions, celery branches, and carrots. Add vegetables to large sauce pot with fresh sage leaves, bay leaves, 8 cups of water, and one tablespoon of salt. Cover and simmer for 2 hours. Remove from heat and cool.
  • Heat oven to 425 degrees. Peel squash and cut into cubes. Toss with olive oil and turn out on large baking sheet. Lightly salt and pepper. Roast until tender, about 50 minutes.
  • Remove the vegetables from the stock, leaving the carrots. Add the roasted squash to the broth and puree using an immersion blender. Cover and simmer for about 20 minutes. Salt and pepper as desired. Served with seasoned croutons.

Nutrition

Serving: 640g | Calories: 197kcal | Carbohydrates: 40.8g | Protein: 3.7g | Fat: 3.9g | Saturated Fat: 0.6g | Sodium: 930mg | Fiber: 8.3g | Sugar: 12.6g