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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 152.5
  • Total Fat: 5.4 g
  • Cholesterol: 2.5 mg
  • Sodium: 781.8 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 6.9 g
  • Protein: 3.0 g

View full nutritional breakdown of Zuppa de Zucca (Roasted Butternut Squash Soup) calories by ingredient
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Zuppa de Zucca (Roasted Butternut Squash Soup)

Submitted by: FITNESSFOODIE
Zuppa de Zucca (Roasted Butternut Squash Soup)

Introduction

www.calabriafromscratch.com
Amazingly rich and creamy soup - with no cream at all! This was so easy and the golden color is just so fall. You just have to try it!
www.calabriafromscratch.com
Amazingly rich and creamy soup - with no cream at all! This was so easy and the golden color is just so fall. You just have to try it!

Number of Servings: 8

Ingredients

    2 pounds butternut squash, unpeeled, seeds removed, cut into 10 pieces
    1 unpeeled garlic head
    2 large onion, unpeeled cut in half, vertically
    3 tablespoons olive oil
    8 fresh thyme sprigs
    4 cups chicken broth or vegetable broth
    Minced fresh parsley
    Salt and pepper to taste

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Directions

Preheat the oven to 400F. Cut 1/3 inch off the top of the garlic head, exposing the cloves. Arrange the garlic, squash and onion cut side up on a foil covered baking pan. Drizzle the vegetables with olive oil. Scatter the thyme over the vegetables. Salt and pepper.

Cover the dish tightly with aluminum foil and bake until the squash is tender when pierced with a knife, about 1 hour. Uncover the vegetables and cool for 10 minutes.

Scrape the squash from the skin into the processor work bowl. Peel outer layers and trim root end from onion halves. Add onion to processor. Separate 6 garlic cloves from head and squeeze the garlic in the bowl. Puree the vegetables until smooth. Add some of the chicken broth to help it process. Add more roasted garlic if desired.

Transfer the puree to heavy large pot. Wisk in chicken broth. Stir over medium heat until heated through, adding more broth if thinner consistency is desired.

Season with salt and pepper.

Ladle into bowls and garnish with parsley. You can serve the soup with crostini (toasted bread) spread with the remaining roasted garlic.


Number of Servings: 8

Recipe submitted by SparkPeople user KARINSKANH.






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