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Butternut Squash Soup by @shreyacookssss
MCCORMICK16Ingredients
85Minutes
160Calories
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Description
So we are going to be making this amazing roasted butternut squash soup – its earthy, warm, and really comforting.Recipe created by Shreya Ahluwalia @shreyacookssss
Ingredients
US|METRIC
6 SERVINGS
- 1 butternut squash (medium-sized)
- 1 cup yellow onion (chopped)
- 3 Tbsp. butter
- 1 Tbsp. olive oil
- 1 head fresh garlic (peeled and minced)
- 1/2 tsp. ginger (McCormick®, Ground)
- 1/2 tsp. McCormick Cinnamon (Ground)
- 1 tsp. salt (or to taste)
- 1/2 tsp. black pepper (ground to taste)
- 1/2 tsp. rubbed (sage)
- 1 1/2 tsp. red pepper (crushed)
- 2 cups broth (veggie)
- 3 cups water
- 12 fresh sage leaves (sautéed in olive oil until crispy)
- Crème (fraiche)
- roasted pumpkin seeds
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Directions
- Slice the butternut squash in half, brush with some olive oil, salt, and pepper, and roast it at 425°F for 40 to 45 minutes.
- In a skillet, combine oil and butter and cook yellow onions until fragrant. Add freshly minced garlic and cook for another few seconds. Add all spices and cook for 30 more seconds.
- Add the roasted butternut squash along with the veggie broth and water, and simmer the soup for about 15 to 20 minutes.
- Garnish with fried sage leaves, roasted pumpkin seeds, and crème fraiche.
NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories160Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol15mg5% |
Sodium710mg30% |
Potassium450mg13% |
Protein5g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate13g4% |
Dietary Fiber3g12% |
Sugars3g |
Vitamin A180% |
Vitamin C35% |
Calcium8% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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