Recipe courtesy of Melissa d'Arabian

Butternut Squash Soup

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 1 hr 15 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Directions

  1. Preheat oven to 375 degrees F. Brush the squash halves with olive oil and place on a baking sheet, cut side down and bake for 40 minutes. Flip and bake for an additional 15 minutes, or until flesh is tender. Allow to cool enough to scoop out flesh and set aside. Meanwhile, in a large sauce pan, cook onion in olive oil over medium heat until tender and starting to turn golden, about 7 minutes. Add stock and water, and bring to a boil. Turn off heat. In large blender, blend together the stock mixture, the squash and the dressing and seasoning mix. Work in batches, pouring soup into sauce pan as you go, and work carefully in order not to burn yourself. Stir in half and half. Heat again before serving if needed, or serve immediately. Top with crumbled bacon, if desired.;
54m Intermediate 99%
CLASS
17m Easy 100%
CLASS
17m Easy 95%
CLASS
26m Easy 98%
CLASS
43m Easy 97%
CLASS
12m Intermediate 98%
CLASS
Erin Jeanne McDowell

French Onion Soup Casserole

30m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now