Butternut Squash Soup
Try this Butternut Squash Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 7
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 3/4 cup salt
- 2 cases butternut squash peeled, large dice
- 8 spanish onions medium dice
- 8 granny smith apples unpeeled, medium dice
- 2 pounds brown butter
- 1 cup butternut soup spice mix
- 5 quarts heavy cream
- 14 quarts water
- Carbohydrate 301.549314469173 g
- Cholesterol 465.799999609108 mg
- Fat 126.970514180671 g
- Fiber 7.12914311545236 g
- Protein 358.640857403101 g
- Saturated Fat 78.6271999344422 g
- Serving Size 1 1 Serving (7746g)
- Sodium 545702.320440242 mg
- Sugar 294.42017135372 g
- Trans Fat 6.83535999466123 g
- Calories 3751 calories
Toss the Butternut in oil and season with salt and pepper. Roast on 450 F until browned and very soft. Sweat the onions and apples in the browned butter until they get some color and become very soft. Add the Butternut, the spice mix and the salt. Cook for another 20 minutes. Add the heavy cream and the water. Bring to a simmer. Puree with the immersion blender. Cook for 30 minutes. Adjust seasoning. Finish soup by pureeing in the vita-mix blender. ******Spice Mix****** 165g Ground Cumin 130g Ground Cinnamon 130g Ground Nutmeg 130g Ground Corriander 130g Ground Ginger 35g Ground Cardamon 65g Curry Powder
