Roasted Butternut Squash Soup Recipe

Looking for an easy Roasted Butternut Squash Soup recipe? Learn how to make Roasted Butternut Squash Soup using healthy ingredients.


Submitted by flav90

Makes 6 servings



found it at: http://www.cooking-mexican-recipes.com/butternut-squash-soup.html

Recipe Ingredients for Roasted Butternut Squash Soup

3 cups butternut squash, cooked and pureed
3 leek stalks, rinsed, sliced
1 stalk celery, diced
2 tablespoons olive oil
1 tablespoon unsalted butter
1 large green apple, peeled, seeded, and thinly sliced
1 tbsp. fresh thyme
1/4 teaspoon ground nutmeg
1/2 cup of white wine
1/2 cup whole milk
7 cloves garlic, roasted
3 cups of low sodium chicken or vegetable broth
1 salt and pepper to taste

Recipe Directions for Roasted Butternut Squash Soup

  1. Cut the squash in half length-wise, scoop out the seeds, and brush with olive oil. Lay the squash face down on a baking sheet and bake for 40 minutes, or until tender, at 350 degrees F. When it's tender, you just scoop out the flesh.

  2. The first thing you want to do before starting this butternut squash soup recipe is to take a whole bulb of garlic, cut off the tip and place it on a piece of foil. Drizzle a little olive oil on top and seal up the foil around the garlic.

  3. Place in a 375 degree F. oven for 45 to 60 minutes or until the garlic is golden brown and the cloves are very tender.

  4. While the garlic is cooking away, prepare your butternut squash as I mentioned above.

  5. Saute the apple, celery, thyme, and leeks in the oil and butter for 25 minutes. Then remove the thyme.

  6. In a stock pot, add the chicken broth, roasted garlic, wine, squash, and nutmeg on low heat.

  7. Be careful when you add the garlic as it will be very hot. Just squeeze each clove right into the pot.

  8. Then add the apple/celery mixture to the stock pot and simmer for 10 to 15 minutes. Salt and pepper to taste.

  9. Add the milk and stir until blended and heated through.

  10. If you have an immersion blender, now is the time to puree this butternut squash soup. A blender works too. With the blender you will have to puree a small batch at a time. Again, be careful as you are working with hot soup.

  11. You can top this butternut squash soup with a dollop of sour cream, or yogurt if you like.

Categories

Soup

Nutrition Facts
Serving Size 323.6g
Amount Per Serving
Calories
189
Calories from Fat
73
% Daily Value*
Total Fat
8.1g
12%
Saturated Fat
2.5g
13%
Trans Fat
0.0g
Cholesterol
7mg
2%
Sodium
420mg
17%
Potassium
542mg
15%
Total Carbohydrates
22.9g
8%
Dietary Fiber
3.4g
14%
Sugars
8.7g
Protein
4.9g
Vitamin A 166% Vitamin C 38%
Calcium 11% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in cholesterol
  • High in manganese
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sugar
  • Contains alcohol
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