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Dyane Vaughan: "Very good. I’d prefer a little more salt and heat…" Read More
15Ingredients
90Minutes
160Calories
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Description
This crave-worthy recipe gets its flavor from simmering the squash and vegetables in the oven, before pureeing them into a velvety-smooth soup.
Ingredients
US|METRIC
6 SERVINGS
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Directions
- Preheat the oven to 400°F.
- Cut the squash into 1-inch cubes. Cut the onion and carrot into 1/2-inch pieces, and smash the garlic clove.
- Heat the oil in a large oven-safe pot or Dutch oven over medium-high heat. Once oil is shimmering, add onion, carrot, and garlic. Cook, stirring frequently, until vegetables are lightly golden, 5-6 minutes.
NutritionView More
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160Calories
Sodium
Fat
Protein
Carbs
Fiber
Calories160Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium1320mg55% |
Potassium620mg18% |
Protein2g4% |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate26g9% |
Dietary Fiber4g16% |
Sugars8g16% |
Vitamin A360% |
Vitamin C60% |
Calcium10% |
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.
Reviews(30)

Dyane Vaughan a month ago
Very good. I’d prefer a little more salt and heat so will add more cayenne and salt when I make it again

Amanda Kroetsch 2 months ago
I loved it! My husband said it was good, he also had two bowls of it. That is a good thing. I will be making this more.

Melanie 5 months ago
It was Easy and Delicious. Takes a bit og prep with the squash. carrots and onions but not too bad.

Lark Dale 6 months ago
Delicious! A little time consuming, but worth the effort. Trader Joes had fresh butternut squash already cubed in their fresh produce section. I'm sure it is season, but what a time saver!

Noelia F. 8 months ago
it was definitely delicious, but I did add another Tsp of maple syrup at the end. I'll make it again soon

Burnett 9 months ago
Super easy to make and the flavor was fantastic. I added a little tab Of heavy cream when dishes it out. I will certainly make again. I also substituted a Vidalia Onion as well.

Brent Newman a year ago
This was a clear winner! Very close to the best butternut squash soup I've ever tasted. Did not need the extra broth to ensure perfect consistency. Definitely intend to make this again.

Remington Laisy a year ago
Didn’t have enough veggie broth but had some French onion soup so used 1 cup that and 1 cup water w the 2 cups veg broth and didn’t have nutmeg but still turned out so good gonna go to the store tomorrow and make it right! Mmmmm

Rhoda a year ago
So delicious my husband asked me to make it again and he doesnt typically like soup.

Brothers in Arms - The Calm & The Angry a year ago
taste amazing. the instruction are really helpful also.

Amber a year ago
So good
I didn’t have any nutmeg so I put in allspice and cut out the carrots because my son is allergic. Turned out great.

Neal Tanner a year ago
The family loved it but I left out the maple syrup as it was already sweet enough for us.

Bethany Kern a year ago
Success! Note to self: Double the recipe buy using two pots next time! If you dare! Make with protein on side

Burlaku 2 years ago
Sooo delicious 😋.
I added some sour cream to finish it.
Denifintely worth to make it 👌.

Melder 2 years ago
Well, we made some revisions, but we absolutely loved it! Instead of roasting the squash in the oven, I used a butternut squash and acorn squash (what we had on hand) and smoked them while with cherry wood at 250 degrees for 1 1/2 hours. Then removed the skin and seeds. We omitted any salt, and followed the rest of the recipe. It was epic!

Jennine Cabrera 2 years ago
Excellent! Super easy and the results were delicious. Love the video guidance!