Mom's Butternut Squash Soup
100%
1
By mr
Mom's Butternut Squash Soup
3 steps
Prep:1h 30min
To roast a head of garlic, cut off the top inch of the head, exposing the cloves. Set it on a piece of foil, drizzle it with a little olive oil and salt lightly. Roast at 400 degrees until very tender, about 45 minutes. When cool enough to handle, squeeze the garlic from the papery skin.
Updated at: Thu, 17 Aug 2023 00:06:14 GMT
Nutrition balance score
Good
Glycemic Index
42
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories297.2 kcal (15%)
Total Fat13.1 g (19%)
Carbs34.3 g (13%)
Sugars13.2 g (15%)
Protein11.4 g (23%)
Sodium1027.6 mg (51%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
Cook the onion and garlic in the oil over medium heat until softened, about 5 minutes. Add the carrots and squash, and cook until softened, about 10 minutes.
Step 2
Add the chicken stock and simmer until the squash is very tender, about 25 to 30 minutes. Add the ginger and roasted garlic.
Step 3
Puree the soup in batches in a blender, adding the cream slowly to each batch. Be careful pureeing the hot soup. Return the soup to the pot and add the salt and pepper. Stir in the syrup.
