Pair with crusty bread and a salad, and dinner is done!
Harvest Butternut Squash Soup
-
Prep:
25 min. -
Cook:
1 hr. 20 min. -
Serves:
4-6
Recipes
Recipe tags: vegetable base, moderate difficulty, main, stew
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | (3-pound) butternut squash, cut in half lengthwise and remove seeds |
| 3½ cups | water |
| 1 Tbsp | Better Than Bouillon® Vegetarian No Chicken Base |
| 1 Tbsp | Better Than Bouillon® Chili Base |
| 1 cup | heavy cream |
| 1 can | (14.75-ounce) cream style corn |
| ¼ tsp | ground nutmeg |
| ½ tsp | kosher salt |
| ¼ tsp | white pepper |
Directions
-
1
Preheat oven to 375°F. Coat a rimmed baking pan with aluminum foil and spray with cooking oil, add 1/4 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.