Creamy Roasted Garlic/Butternut Squash Soup

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
1 lg butternut squash cubed (about 4 cups)1 lg head of roasted garlic1 large Vidalia Onion sliced3 tbsp olive oil5 cups reduced sodium chicken broth1/2 tsp cinnamon1/2 tsp cayenne peppersalt & pepper to taste
Directions
Toss cubed squash in a baking dish with 2 tbsp olive oil, salt and cayenne pepper and roast in oven at 425 degrees until soft and browned (about 30-45 mins). Also roast head of garlic in oven prior to cooking. In a large pot, sautee onions in 2 tbsp olive oil until soft and caramelized. Add chicken broth, roasted squash and garlic to broth along with cinnamon. Simmer for 10 mins and then transfer to blender in batches to puree until silky smooth. Finish with half and half and season to taste.

Serving Size: Makes 8, 1.5 cup servings.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 141.8
  • Total Fat: 8.0 g
  • Cholesterol: 4.6 mg
  • Sodium: 607.3 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 3.8 g
  • Protein: 2.3 g

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