VIDEO: Roasted Butternut Squash Soup Recipe
This comforting Roasted Butternut Squash Soup recipe is low in fat and packed with fiber to keep you full longer. Winter squash, like butternut or other varieties, also features nutrients like potassium, vitamin C and vitamin B6, which are essential for bone health and strengthen your immune system. The orange flesh of butternut squash also contains beta-carotene, which the body converts to vitamin A. This antioxidant prevents cell damage caused by free radicals that can lead to diseases like heart disease and even cancer.
For added texture and flavor, we sprinkle each bowl with a simple topping of toasted panko breadcrumbs, parmesan and chives.
Roasted Butternut Squash Soup
Yield: 6 servings (1 cup each)
8 cups (about 2 small) butternut squash, peeled, seeded and cut into chunks
2 Tablespoons canola oil, divided
1 cup diced onion
2 cloves garlic, minced
1 teaspoon rubbed sage
3 cups reduced-sodium chicken broth
2 Tablespoons sherry
2 teaspoons margarine
1/3 cup panko bread crumbs
1/4 cup grated Parmesan cheese
1 Tablespoon snipped chives
Preheat oven to 375º F. Place squash chunks on a sheet pan with sides and drizzle with 1 Tablespoon oil; toss to coat. Roast squash in oven for 35 to 45 minutes, or until tender. Add 1 Tablespoon oil to a large stockpot and sauté onions, garlic, and sage over medium heat for 3 to 5 minutes. Add roasted squash and broth to stockpot and heat to a boil. Remove from heat and use an immersion blender to puree soup until smooth. (If you don’t have an immersion blender, you can also carefully transfer soup to a food processor or blender in batches to puree.) Return soup to pot and stir in sherry.
To prepare soup topping, melt margarine in a small sauté pan. Add panko bread crumbs and toast until golden brown. Remove pan from heat and allow crumbs to cool for about 5 minutes. Stir in parmesan cheese and chives. Serve each bowl of soup with bread crumb and cheese topping.
Cook’s Note: Not sure how to dice butternut squash? Check out this handy how-to video for an easy method. Microwaving the squash for a couple of minutes before peeling it helps the skin come off a little easier. Just be sure to let it cool slightly before handling it because it may be hot.
NUTRITION INFORMATION PER SERVING: 173 Calories; 5 grams Fat; 1 gram Saturated Fat; 3 mg Cholesterol; 343 mg Sodium; 28 grams Carbohydrates; 4 grams Fiber; 4 grams Protein
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