Roasted Butternut Soup

6
Servings
10m
Prep Time
50m
Cook Time
1h
Ready In


"Two secret ingredients add a depth of unexpected flavor in this creamy soup that doesn't use a lot of cream!"

Original recipe yields 6 servings
OK
  • Spices: nutmeg, cayenne, salt & pepper to taste

Nutritional

  • Serving Size: 1 (262.6 g)
  • Calories 155.3
  • Total Fat - 7.1 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 85.7 mg
  • Sodium - 47.1 mg
  • Total Carbohydrate - 15.8 g
  • Dietary Fiber - 2.5 g
  • Sugars - 8.5 g
  • Protein - 7.4 g
  • Calcium - 76.3 mg
  • Iron - 1.3 mg
  • Vitamin C - 5.7 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 400 degrees F.

Step 2

Brush squash with olive oil and place face-side up on a foil lined baking sheet. Roast for 45 minutes. Remove and cut into 1 inch chunks.

Step 3

Melt butter in a large pot over medium heat. Add onion and saute until soft and translucent. Add garlic and cook until fragrant - about one minute. Add squash, carrot, green apple, and stock. Bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes, stirring every once in a while.

Step 4

Remove from heat and let sit for 10-15 minutes before transferring in small batches to a blender. Puree each batch until smooth.

Step 5

Return soup to pot. Whisk in the cream, then add the four seasonings (nutmeg, cayenne, salt & pepper) to taste. Warm soup before serving. Garnish with a small dollop of sour cream and chopped parsley, if desired.

Tips & Variations


No special items needed.

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