Roasted Garlic & Butternut Parmesan Soup

Roasted Garlic & Butternut Parmesan Soup

  Ready in : 45 mins

Need a gluten free and primal hor d'oeuvre? Roasted Garlic & Butternut Parmesan Soup could be a super recipe to try. For $1.1 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 7. One serving contains 289 calories, 9g of protein, and 20g of fat. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. A mixture of chicken stock, olive oil, milk, and a handful of other ingredients are all it takes to make this recipe so yummy. 2 people were impressed by this recipe. With a spoonacular score of 77%, this dish is solid.

  1. gluten free gluten free

Diets

  1. GLUTEN FREE

  2. PRIMAL

Ingredients
butternut squash

butternut squash

1 medium

onion

onion

1 medium

garlic

garlic

1

olive oil

olive oil

7 servings

sea salt

sea salt

7 servings

chicken stock

chicken stock

2 cups

romano cheese

romano cheese

1 cup

milk

milk

1 cup

Cooking in Steps

  1. 1
    Preheat oven to 400F.

    oven
    oven

  2. 2
    In a large roasting pan, mix the butternut squash and the onion, drizzle with olive oil and sea salt.

    butternut squash

    butternut squash

    olive oil

    olive oil

    sea salt

    sea salt

    onion

    onion

    roasting pan
    roasting pan

  3. 3
    Take about 12 inches of parchment paper and place garlic in centre.

    garlic

    garlic

    baking paper
    baking paper

  4. 4
    Drizzle with olive oil and sea salt. Wrap tightly, and then wrap parchment in foil (I dont like putting foil directly on food, but its up to you!).

    olive oil

    olive oil

    sea salt

    sea salt

    wrap

    wrap

    aluminum foil
    aluminum foil

  5. 5
    Place this package beside the roasting pan in the oven.

    roasting pan
    roasting pan
    oven
    oven

  6. 6
    Bake for about 45 minutes or until squash is tender and garlic is mushy.

    garlic

    garlic

    squash

    squash

    oven
    oven

  7. 7
    Add the squash and onion (and all the pan juices) to a glass blender and blend adding stock to desired consistency. Squeeze out garlic and add (with all the olive oil from the little package) into the squash pure and continue to blend until smooth.

    olive oil

    olive oil

    garlic

    garlic

    squash

    squash

    onion

    onion

    stock

    stock

    blender
    blender
    frying pan
    frying pan

  8. 8
    Add to a large sauce pan and mix in milk and Parmesan. Bring to a simmer.

    parmesan

    parmesan

    milk

    milk

    sauce pan
    sauce pan

  9. 9
    Simmer for 10 minutes and serve with a drizzle of Olive oil and additional Parmesan.

    olive oil

    olive oil

    parmesan

    parmesan

Similar Recipes