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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Featuring Custom Culinary® Master's Touch® Chicken Base, Roasted Butternut Squash Soup brings together the bold flavors of butternut squash, carrots, onion, kale, sage, and chicken. A robust combination of hearty flavors that bring warmth any time of the year.

Made with

Chef's Tip

Beth Allen, Food Services Manager - Rush-Henrietta Central School District, placed 2nd in our 2015 Think Fresh Soup Recipe Contest with this recipe.

What You'll Need

Yield: 4 servings

Amount Ingredients
1 qt. Butternut Squash, Peeled, Seeded, Cubed
1-1/2 cups Carrots, Medium Diced
1 cup Onion, Medium Diced
1 cup Kale, Medium Diced
1 Tbsp. Fresh Chopped Sage
2 Tbsp. Oil
2 oz. Custom Culinary® Master's Touch® Chicken Base
2 qts. Hot Water
2 tsp. Black Pepper, Ground
1 tsp. Salt

Preparation

  1. Place squash, carrots, onions, kale and sage into a large oven pan. Toss vegetables with salt, pepper, and 2 tsp. oil.
  2. Roast vegetables at 400°F for 45 minutes or until tender.
  3. Blend roasted vegetables in food processor until smooth.
  4. Dissolve Master's Touch® Chicken Base into water and slowly add it into the food processor.
  5. In a separate pan, roast squash seeds with salt and pepper and 1 tsp. oil.
  6. On the stove, heat the soup for 15 minutes.
  7. Top soup with squash seeds and serve.