
Roasted Butternut Squash Soup
User Reviews
5.0
36 reviews
Excellent

Roasted Butternut Squash Soup
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This Roasted Butternut Squash Soup from scratch is creamy and delicious and made with simple, healthy, flavorful ingredients.
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Ingredients
- 2 lb butternut squash peeled and chopped into 1 inch cubes
- 4 Cups vegetable stock divided
- 1 large white onion
- 3 large cloves of garlic
- 1 large bunch of fresh thyme 7-8 sprigs
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 350°F.
- In a large glass baking dish, add squash, onion, garlic cloves. Drizzle with olive oil, sprinkle with salt and pepper, and then pour in 1 cup of stock. Top with fresh thyme.
- Bake for 1 hr.
- Remove glass dish from oven and remove and discard thyme. Add squash, garlic, onion, and any liquid from baking dish into a large Dutch oven or stockpot. Add the remaining 3 cups of stock and heat over medium-low heat for about 10 minutes.
- Using an immersion or a blender (in batches) purée all ingredients until creamy.
- Serve with buttered bread and enjoy!
Equipments used:
Nutrition Information
Show Details
Calories
195kcal
(10%)
Carbohydrates
34g
(11%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
1533mg
(64%)
Potassium
865mg
(25%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
24623IU
(492%)
Vitamin C
52mg
(58%)
Calcium
124mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 195 kcal
% Daily Value*
Calories | 195kcal | 10% |
Carbohydrates | 34g | 11% |
Protein | 3g | 6% |
Fat | 7g | 11% |
Saturated Fat | 1g | 5% |
Polyunsaturated Fat | 1g | 6% |
Monounsaturated Fat | 5g | 25% |
Sodium | 1533mg | 64% |
Potassium | 865mg | 18% |
Fiber | 5g | 20% |
Sugar | 9g | 18% |
Vitamin A | 24623IU | 492% |
Vitamin C | 52mg | 58% |
Calcium | 124mg | 12% |
Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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