Roasted Butternut Squash Soup
Ready in : 65 mins
Preparation time : 5 mins
Cooking time: 60 mins
Roasted Butternut Squash Soup is a hor d'oeuvre that serves 2. For $2.18 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 388 calories, 11g of protein, and 11g of fat. It will be a hit at your Autumn event. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. Head to the store and pick up butternut squash, sage, onion, and a few other things to make it today. It is brought to you by spoonacular user maplewoodroad. Similar recipes include Roasted Butternut Squash Soup, Roasted Butternut Squash Soup, and Roasted Butternut Squash Soup.
Ingredients
butternut squash
2 lbs
chicken stock
2 c
olive oil
1 Tbsp
onion
1 c
garlic
2 cloves
nutmeg
0.25 tsp
tbsp butter
1
salt and pepper
2 servings
sage
2 servings
Cooking in Steps
-
1Cut butternut squash in half (lengthwise) and scoop out the seeds.
butternut squash
seeds
-
2Rub 1/4 Tbsp olive oil on flesh and add salt and pepper.
salt and pepper
olive oil
dry seasoning rub
-
3Bake (face down) at 425℉ for about 50 minutes or until flesh is soft.
oven -
4Sauté onion over medium heat in remaining olive oil until soft, about 3 minutes.
olive oil
onion
-
5Add garlic and 1 tsp of salt, stir frequently for about a minute.
garlic
salt
-
6Add squash, about 1-1/2 c chicken stock, nutmeg, 1 Tbsp butter, and season with freshly ground pepper and salt.
chicken stock
ground black pepper
butter
nutmeg
squash
salt
-
7Cook for about 10 minutes, so everything will blend together.
-
8Either transfer the soup to your blender or use an immersion blender directly in the pot (add the remaining stock if needed).
stock
immersion blender
blender
pot -
9Taste and season to perfection (in my case, I added another Tbsp butter).
butter
-
10Garnish with sage and serve.
sage
