Butternut Squash Soup

Recipe Info Recipe Info Ingredients Ingredients Directions Directions Tips Tips
Recipe Info Icon

Recipe Information

Total Time
1:00
TOTAL
:20 PREP
:40 COOK
  • Serves 4-6
  • Cook required

Program

Food Explorers Food for Us Passport to Healthy Living

Participation

Hands-On Preparation Teacher Demonstration Tasting Activity Cooking Activity

Key Equipment Needed

Knife & Cutting Board Blender Stove Oven

Ingredients

  • 1 medium butternut squash or 2 lb. of pre-cut squash
  • 1 medium size tomato, chopped
  • 1 small onion, chopped
  • 4 cups chicken or vegetable broth
  • 1/3 cup sour cream
  • 1/3 cup milk
  • 1-2 Tbsp melted butter or olive oil
  • 1 Tbsp vegetable oil
  • salt and pepper, to taste
  • chopped parsley (optional for garnish)

Equipment

  • Measuring cups
  • Measuring spoons
  • Large spoon
  • Ladle
  • Large pot
  • Baking sheet
  • Oven mitts

Directions

  1. Preheat oven to 350 ° F.
  2. If using a medium butternut squash: Wash butternut squash and cut in half. Take seeds out.
  3. Brush squash with butter or olive oil.
  4. Bake at 350° F until soft but not fully cooked through (about 20 minutes).
  5. Let cool for 10 minutes. Scoop out pulp and set aside.
  6. Sauté onion and tomato with oil in large pot for 2-3 minutes.
  7. Add squash to pot. Stir regularly for 2-3 minutes.
  8. Add broth and simmer on medium-low heat until squash is tender (about 20 minutes).
  9. Remove from heat and let cool (about 10-15 minutes).
  10. Transfer the soup in small batches to blender carefully and purée.
  11. Return blended soup to pot and bring back to boil.
  12. Mix in milk or cream, sour cream, salt and pepper. Remove from heat.
  13. Garnish with chopped parsley if desired. Serve and enjoy.

Tips

Invite students to participate by measuring ingredients, stirring and adding the finishing garnish.
How do I store this?
Toggle FAQ
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this creamier?
Toggle FAQ
Sure can! For a creamier texture, substitute milk with half and half or whipping cream,

More to Explore!

Discover recipes for classroom learning.