Appetizers / Soups / Salads

Butternut Squash Soup w/ Scallion Cream is for Soup.

Butternut Squash Soup w/ Scallion Cream takes 20 minutes to prepare.

Butternut Squash Soup w/ Scallion Cream takes 80 minutes to cook.

Butternut Squash Soup w/ Scallion Cream makes 8 servings.

The ingredients for Butternut Squash Soup w/ Scallion Cream are:

Two 2-pound butternut squash, peeled, seeded and cut into 2 inch cubes.
1 stick (4 oz) unsalted butter, 4 Tablespoons will be melted.
Salt and freshly ground pepper
1 medium onion, coarsely chopped.
2 medium celery ribs, cut into 1 inch pieces.
1 medium leek, white and tender green, coarsely chopped.
1 large carrot, cut into 1 inch pieces.
1 tablespoon finely chopped fresh ginger (optional)
1 tablespoon thyme leaves
2 Quarts chieck or vegetable stock or canned low-sodium chicken broth.

For Scallion Cream: (not added to the nutritional info)
1/2 cup cold heavy cream
2 medium scallions, minced
2 chives, chopped

Here is how you make Butternut Squash Soup w/ Scallion Cream:

1.) Pre-heat oven to 375 degrees. In a large roasting pan, toss the squash with the 4 tablespoons melted butter and a pinch each of salt and pepper. Roast for about 40 minutes, stirring occasionally, until the squash is tender.2.) Meanwhile, melt the remaining 4 tablespoons butter in a large saucepan. Add the onion, celery, leek and carrot and cook over moderate heat, stirring occasionally, until the vegetables are barely softened, about 8 minutes. Stir in the ginger, thyme and roasted squash. Add the stock and bring to a boil over high heat. Partially cover, reduce the heat to moderately low and simmer the soup until the vegetables are very tender, about 20 minutes. 3.) working in batches, puree the soup ikn a blender. Return the soup to the saucepan; seaslon with salt and pepper. 4.) Reheat the soup. In a medium bowl, whip the heavy cream until soft peaks form. Add the scallions and a pinch of salt and whip to firm peaks.5.) Ladle the soup into bowls or shallow soup plates and garnish with a dollop of scallion cream and a sprinkling of the chives. Serve at once.Make Ahead: The soup can be prepared through step 3 and refrigerated for up to one day.Wine: Look for a white wine with lively acidity but some depth of flavor, such as a Pinot Blanc. The 1994 Trimbach or the 1994 Hugel, both from Alsace, are refreshingly crisp but have enough flavor to balance the soup.From 1997 Food and Wine magazine.Serving Size: 6-8 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user SBP4321.

The nutritional information for Butternut Squash Soup w/ Scallion Cream is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 220.0

• Total Fat: 12.3 g
• Cholesterol: 36.0 mg
• Sodium: 989.1 mg
• Total Carbs: 28.9 g
• Dietary Fiber: 7.5 g
• Protein: 3.6 g

The dietary needs meet for Butternut Squash Soup w/ Scallion Cream is Vegetarian