Roasted Butternut Soup
Recipe: #28603
November 06, 2017
Categories: Carrot, Squash Oven Roast, Gluten-Free, No Eggs, Butter/Margarine, more
"Two secret ingredients add a depth of unexpected flavor in this creamy soup that doesn't use a lot of cream!"
Ingredients
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- Spices: nutmeg, cayenne, salt & pepper to taste
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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 by Step Method
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
No special items needed.