Harvest Butternut Squash Soup

25 Min.
90 Min.
4-6
Ingredients
1
(3-pound) butternut squash, cut in half lengthwise and remove seeds
1 (3-pound) butternut squash, cut in half lengthwise and remove seeds
cups water
3½ cups water
1
tablespoon Better Than Bouillon® Vegetarian No Chicken Base
1 tablespoon Better Than Bouillon® Vegetarian No Chicken Base
1
tablespoon Better Than Bouillon® Chili Base
1 tablespoon Better Than Bouillon® Chili Base
1
cup heavy cream
1 cup heavy cream
1
(14.75-ounce) can cream style corn
1 (14.75-ounce) can cream style corn
¼
teaspoon ground nutmeg
¼ teaspoon ground nutmeg
½
teaspoon kosher salt
½ teaspoon kosher salt
¼
teaspoon white pepper
¼ teaspoon white pepper
Directions
  1. Preheat oven to 375°F. Coat a rimmed baking pan with aluminum foil and spray with cooking oil, add ? cup water to foil lined pan.
  2. Spray squash flesh with cooking spray and place flesh side down on prepared baking pan. Place in oven and roast until fork tender, about 1 hour. Remove squash from oven and turn over, let squash rest until cool enough to handle. With a spoon, scoop flesh from cooked squash, place in a large bowl, set aside.
  3. In a soup pot, heat water over medium heat. Whisk in Chile and No Chicken Bases until dissolved.
  4. Place roasted squash and cream in a large food processor. Cover and process until smooth. If necessary, process squash in 2 batches and divide cream equally.
  5. Add squash mixture, corn, nutmeg, salt and pepper to soup pot and whisk to combine. Bring soup to a boil, stirring occasionally.
  6. Reduce heat to medium-low, simmer uncovered until done, about 10-15 minutes.
Pair with crusty bread and a salad, and dinner is served!

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