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Harvest Butternut Squash Soup

  • Preparation Time
    Prep:
    25 min.
  • Cooking Time
    Cook:
    1 hr. 20 min.
  • Serves
    Serves:
    4-6

Pair with crusty bread and a salad, and dinner is done!

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.