Butternut Squash Soup with Sun-Dried Tomatoes

Name: Butternut Squash Soup with Sun-Dried Tomatoes
Total time: 1 h 25 min
Yield: 4
Ingredients: 1 small Butternut squash; 2 Tbsps good-quality olive oil (divided); 2 tsps brown sugar; salt (to taste); freshly ground Black pepper (to taste); 2.5 cups vegetable stock (or chicken stock); 1 medium yellow onion (peeled and diced); 1 large carrot (peeled and diced); 2 ribs Celery (rinsed; trimmed and diced); 2 cloves garlic cloves (peeled and minced); 0.75 cup heavy whipping cream; 2 Tbsps sun-dried tomatoes (oil drained and cut into thin strips)

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Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

ready in 1 hr 25 min.

Ready in

Healthy, because

Even smarter

Butternut squash is rich in vitamin A, which helps support healthy vision and immune function, among other benefits.

Try this soup with a side salad like this Mache Salad with Pumpkin and Mushrooms.

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 1 small Butternut squash; 2 Tbsps good-quality olive oil (divided); 2 tsps brown sugar; salt (to taste); freshly ground Black pepper (to taste); 2 ½ cups vegetable stock (or chicken stock); 1 medium yellow onion (peeled and diced); 1 large carrot (peeled and diced); 2 ribs Celery (rinsed; trimmed and diced); 2 cloves garlic cloves (peeled and minced); ¾ cup heavy whipping cream; 2 Tbsps sun-dried tomatoes (oil drained and cut into thin strips)

How healthy are the main ingredients?

olive oil garlic clove Butternut squash salt carrot Celery

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Preparation steps

Preheat oven to 375º F. Line a rimmed sheet pan with parchment paper.

Trim both ends of the butternut squash. Discard the ends and cut the squash in half lengthwise. Using a spoon, scrape out the seeds and discard. Drizzle 1 tablespoon olive oil over the squash, sprinkle with brown sugar and season to taste with salt and pepper.

Arrange the squash on the prepared baking sheet face down and roast on the middle rack for 45 minutes. Turn over and roast for an additional 15 to 20 minutes, or until very soft. Remove from oven and let sit until cool enough to handle. Remove and discard the peel. Measure out 2 1/4 cups of squash. Set aside.

While the squash is roasting, heat the stock to a simmer. Heat the remaining olive oil in a heavy bottomed soup pot, set over medium-high heat. Sauté the onion for 4-6 minutes, stirring often, until golden and translucent. Add the carrots and celery, and sauté for an additional 5 minutes, stirring frequently. Add the garlic, and season to taste with salt and pepper, reduce the heat to low and sauté until soft, stirring often, about 7 minutes. Add the cream, return the heat to medium, bring to a simmer; and simmer for 5 minutes, stirring several times. Add the stock, return to a simmer. Add the squash and stir.

Using a stick or immersion blender, working in small batches, puree the soup. Ladle soup into warm mugs or bowls. Serve hot, garnish with a spoonful of squash and sun-dried tomatoes.