Roasted Butternut Squash Soup

20m
Prep Time

2h
Cook Time

2h 20m
Ready In

Recipe: #13506

July 30, 2014

Categories: Sunday Dinner Slow Cooker, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Vegetarian, Vegetarian Dinner, Crockpot Soup, more

recipe by:
dienia b

"From Moro East cookbook by way of traditional foods blog. I changed up a few things; you could use pumpkin or other winter squash. For the stock you could use chicken or veggie. I am putting an option for those of you that use a crockpot. This soup is very good."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (401.8 g)
Calories 320.1
Total Fat - 10.3 g
Saturated Fat - 2.5 g
Cholesterol - 7.6 mg
Sodium - 782.9 mg
Total Carbohydrate - 51.4 g
Dietary Fiber - 7.6 g
Sugars - 6.1 g
Protein - 9 g
Calcium - 152 mg
Iron - 3.2 mg
Vitamin C - 27.7 mg
Thiamin - 0.3 mg

Step 1

Seed and peel squash; cut into 1 inch cubes. Toss with 4 tablespoons olive oil; season with sea salt and pepper. (I didn't peel it and just sprayed with olive oil pam).

Step 2

Put the cloves of garlic in foil with the squash in oven on cookie sheet. Bake at 425 degrees Fahrenheit for 1 hour; add garlic for the last 20 minutes. You could throw in freezer and cook in crock pot later (I did a couple squash at same time).

Step 3

Meanwhile, in stock pot, brown onion on low with 2 Tablespoons olive oil.

Step 4

Add turmeric, chili flakes, pepper, and pinch of cinnamon. Add potatoes; the smaller you cut them the faster the soup will cook. Brown a little. If you are using a crock pot here is where you put everything in and cook it down.

Step 5

Add garlic and squash; the peel will come off when you are cooking and you have strain it out.

Step 6

Add stock and simmer. I added 1/2 chicken stock and 1/2 veggie stock.

Step 7

Add parsley and cilantro if you like the stuff.

Step 8

When potato is soft (40 minutes) or shorter time if potatoes are cut finer.

Step 9

Mash the the soup until blended. After you mash the soup be careful because it will burn easily. For people with a food processor or stick blender use those, you lucky dogs.

Step 10

FOR GARNISH: Brown the garlic in butter and turmeric last little bit then add pine nuts watch them they burn REALLY EASILY. Use this as topping in middle of bowl of soup; a glop of yogurt then the fried bits then the green onions.