Roasted Garlic and Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 heads of garlic, halved crosswise (estimated as "30 cloves" in nutritional info)2 teaspoons olive oil1/4 cup butter (1/2 a stick) (or use a few Tablespoons of olive or coconut oil)3 cups chopped onions1 cup chopped carrots1/2 cup chopped celery4 lbs butternut squash, peeled, seeded, cut into 1-inch pieces (about 2 medium-sized squash)6 cups canned low salt chicken broth (or vegetable broth)3-4 Tablespoons chopped fresh sage (depending on how much you like sage)1/2 cup plus 1 Tablespoon heavy cream (optional - not in nutritional info)
Preheat oven to 350°F. Rub cut surfaces of garlic with olive oil. Put halves back together to resemble heads. Wrap each tightly in foil; bake until tender, about 40 minutes. Cool garlic in foil.
Meanwhile, melt butter (or olive oil or coconut oil) in a heavy, large pot over medium heat. Add onions, carrots and celery; sauté until onions are beginning to soften, about 5-8 minutes. Add squash, broth, and half the sage. Bring to a boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes.
Meanwhile, unwrap garlic. Squeeze cloves from skin into a small bowl. Discard skin. Mash garlic with fork until smooth. Stir garlic into soup. Working in batches, puree soup in (pitcher) blender until smooth, or use the hand-held immersion blender directly in the pot to the same effect. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to a simmer before continuing.)
Before serving, rewarm and stir in 1/2 cup cream (optional). Season to taste with salt and pepper (optional). Transfer soup to tureen. Drizzle with remaining 1 Tablespoon cream (optional). Sprinkle with remaining sage.
Number of Servings: 16
Recipe submitted by SparkPeople user WOMANFOODGOD.
Meanwhile, melt butter (or olive oil or coconut oil) in a heavy, large pot over medium heat. Add onions, carrots and celery; sauté until onions are beginning to soften, about 5-8 minutes. Add squash, broth, and half the sage. Bring to a boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes.
Meanwhile, unwrap garlic. Squeeze cloves from skin into a small bowl. Discard skin. Mash garlic with fork until smooth. Stir garlic into soup. Working in batches, puree soup in (pitcher) blender until smooth, or use the hand-held immersion blender directly in the pot to the same effect. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to a simmer before continuing.)
Before serving, rewarm and stir in 1/2 cup cream (optional). Season to taste with salt and pepper (optional). Transfer soup to tureen. Drizzle with remaining 1 Tablespoon cream (optional). Sprinkle with remaining sage.
Number of Servings: 16
Recipe submitted by SparkPeople user WOMANFOODGOD.
Nutritional Info Amount Per Serving
- Calories: 102.4
- Total Fat: 3.8 g
- Cholesterol: 9.0 mg
- Sodium: 256.0 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 4.3 g
- Protein: 2.1 g
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