My Butternut Squash Soup recipe is the perfect way to celebrate the spoils of fall all year long. Served hot or chilled, your guests are in for a treat. #butternutsquashsoup #butternutsquash www.savoryexperiments.com

Butternut Squash Soup

Course: Soup
Cuisine: American
Keyword: butternut squash soup
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4
Calories: 335 kcal
A savory soup that can be served chilled or hot, creamy butternut squash with dry sauteed rosemary mushrooms and sweet jumbo lump crab.
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Ingredients

  • 2 lbs butternut squash cut into 1-inch cubes
  • 9.5 ounces apple butter
  • 1/2 cup apple juice
  • 2 cups vegetable broth
  • 1 cup plain yogurt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon ground thyme
  • 1/8 teaspoon nutmeg
  • 1 teaspoon fine sea salt
  • 2 cups mushrooms thinly sliced
  • 1 sprig rosemary wholeremoved
  • 8 ounces jumbo lump crab meat or shrimp
  • Honey for a drizzle garnish optional

Instructions

  1. Heat oven to 375 degrees. Lay cubed butternut squash in a single layer, roast for 30-35 minutes or until squash is fork tender.
  2. While butternut squash roasts, place sliced mushrooms and rosemary leaves in a medium skillet over medium heat. Turning occasionally, the mushrooms will release enough liquid to prevent sticking. Saute until they have reduced in size by half and browned. Remove from heat and set aside.
  3. Remove from oven and transfer to a large food processor or large dutch oven. using the food processor or a stick/immersion blender, blend butternut squash with apple butter through fine sea salt.
  4. If you are serving your soup chilled, place in the refrigerator until fully cooled. If you are serving soup warm, heat over medium heat on large Dutch oven or pot.
  5. To serve, ladle into soup bowls. Top with 2 tablespoons mushrooms and 4 pieces of jumbo lump crab per bowl.
  6. Enjoy your Butternut Squash Soup with Jumbo Lump Crab and Rosemary Mushrooms!

Nutrition Facts
Butternut Squash Soup
Amount Per Serving
Calories 335 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 31mg10%
Sodium 1576mg69%
Potassium 1254mg36%
Carbohydrates 64g21%
Fiber 6g25%
Sugar 36g40%
Protein 16g32%
Vitamin A 24450IU489%
Vitamin C 53.6mg65%
Calcium 218mg22%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.