Roasted Garlic and Butternut Squash Soup
This is a delicious soup that can easily be made vegetarian by subbing in vegetable broth for chicken broth. The longest part of it is the prep time, mostly because of all the peeling of squash and chopping of vegetables. In the penultimate step, a blender (either hand-held immersion or pitcher blender) is very, very, very helpful. Otherwise, the whole thing is super easy and it makes a lot!
(BTW, if you like roasted garlic, you might as well halve another head of garlic and toss it into the oven with the called-for two heads.)
Makes about 16 1-cup servings - although I've never actually eaten just 1 cup at a time - and 16 is very approximate. I highly recommend this as a "starter" for Thanksgiving.Submitted by: WOMANFOODGOD
CALORIES: 102.4 |
FAT: 3.8g |
PROTEIN: 2.1g |
CARBS: 17.6g |