Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 2 pounds (1 butternut squash); 3 carrots; 1 onion -red or yellow; 12 cherry tomatoes; Salt and pepper; Pepper; 4 cups vegetable broth; 1/4 heavy cream; Extra virgin olive oil

5 steps

Prep:15minCook:45min

Roasted to perfection.

Updated at: Mon, 11 Nov 2024 18:37:37 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories116 kcal (6%)

Total Fat4.6 g (7%)

Carbs19 g (7%)

Sugars6.1 g (7%)

Protein2.3 g (5%)

Sodium629.4 mg (31%)

Fiber3.5 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 poundsbutternut squash

1 garlic head

salt

pepper

Sage and rosemary

4 cupsvegetable broth

0.25heavy cream

extra virgin olive oil

Instructions

Step 1

Cut the squash in half and throw away the seeds. Cut carrots in thick slices. Cut top off garlic. Cut onion in half.

Step 2

Place squash, carrots, garlic, onion and tomatoes on large cookie sheet. Drizzle with olive oil and seasonings. Be sure to drizzle top of garlic head.

Step 3

Roast at 350 degrees until squash is very soft. 45-60 minutes.

Step 4

Put all ingredients in blender with vegetable broth. Blend until smooth to your liking.

Step 5

Put in soup pan and cook over medium heat. Drizzle with cream. Serve in soup bowls with your favorite toppings. I like crispy bacon, green onions and crispy onions. I also serve with grilled cheese sandwiches.