Butternut Squash and Rhubarb Soup

Warm up your table with a bowl of Butternut Squash and Rhubarb Soup, a delightful combination of sweet, earthy squash and tangy rhubarb that creates a unique flavor profile perfect for cozy evenings. This silky-smooth soup is elevated with sautéed onions, garlic, and a hint of nutmeg, all simmered in rich vegetable stock for ultimate comfort. Whether you opt to swirl in a splash of heavy cream or garnish with fresh parsley, this vibrant dish is as visually stunning as it is delicious. Ready in under an hour, it’s a seasonal treasure that’s perfect for showcasing the bright flavors of both fall and spring produce. Perfect for family dinners or an elegant appetizer, this recipe will surprise and delight your taste buds.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 medium-sized (around 2 pounds) butternut squash
• 2 cups (chopped) rhubarb
• 1 medium yellow onion
• 2 garlic cloves
• 2 tablespoons unsalted butter
• 4 cups vegetable stock
• 1 teaspoon (or to taste) salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon ground nutmeg
• 0.5 cup (optional for garnish) heavy cream
• 2 tablespoons (chopped, optional for garnish) fresh parsley

Directions

Step 1

Peel the butternut squash, remove the seeds, and dice the flesh into 1-inch cubes.

Step 2

Wash the rhubarb, trim the ends, and cut it into small 1-inch pieces.

Step 3

Peel and finely chop the yellow onion. Mince the garlic cloves.

Step 4

In a large pot, melt the unsalted butter over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and translucent.

Step 5

Add the diced butternut squash to the pot and stir to combine. Cook for 5 minutes, allowing the squash to start softening.

Step 6

Add the chopped rhubarb and stir to mix with the squash and aromatics. Cook for another 2 minutes.

Step 7

Pour in the vegetable stock, ensuring it covers the vegetables. Bring the mixture to a boil, then reduce the heat to low. Simmer for 20 minutes, or until the squash and rhubarb are soft and easily pierced with a fork.

Step 8

Use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, let it cool slightly and blend in batches using a countertop blender.

Step 9

Return the soup to the pot (if using a countertop blender) and season with salt, black pepper, and ground nutmeg. Stir well and adjust seasoning if necessary.

Step 10

If desired, stir in the heavy cream for added richness and warmth.

Step 11

Ladle the soup into bowls and garnish with a drizzle of cream and chopped fresh parsley before serving.

Nutrition Facts

Serving size	2601.7 grams (2601.7g)

Amount per serving	% Daily Value*
Calories	1734

Total Fat 74.40g	95%
Saturated Fat 40.10g	201%
Polyunsaturated Fat 3.30g
Cholesterol 182mg	61%
Sodium 4706mg	205%
Total Carbohydrate 250.00g	91%
Dietary Fiber 50.50g	180%
Total Sugars 105.70g
Protein 30.80g	62%

Vitamin D 0IU	0%
Calcium 907mg	70%
Iron 12mg	66%
Potassium 5642mg	120%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.3%

Protein: 6.9%

Carbs: 55.8%