Roasted Garlic and Butternut Squash Soup

Name: Roasted Garlic and Butternut Squash Soup Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8
Ingredients: 1 Butternut Squash peeled cubed; 3 Carrots peeled 1 inch pieces; 1 Apple peeled cored cut in four; 1 Head Garlic; 1 Medium or 1/2 Large Onion peeled chopped 1 inch pieces; 3 Sprigs Fresh Thyme; 4 Cups Chicken Stock; Cooking Spray; 1/4 Cup Cream; Salt and pepper to taste

Minutes to Prepare: 30
Minutes to Cook: 40

Number of Servings: 8

Ingredients

1 Butternut Squash, peeled, cubed3 Carrots, peeled, 1 inch pieces1 Apple, peeled, cored, cut in four1 Head Garlic1 Medium or 1/2 Large Onion, peeled, chopped 1 inch pieces3 Sprigs Fresh Thyme4 Cups Chicken StockCooking Spray1/4 Cup Cream Salt and pepper to taste

Directions

Pre-heat Oven to 375 degrees. Cut the head off of the garlic. Spray 2 baking trays with cooking spray, place butternut squash, carrots, apple, onion and garlic on trays. Rub thyme leaves off of stems onto vegetables. Roast for 20 min. Turn veggies over and roast for 20 min. more. Squish garlic out of pods, add garlic, salt, pepper and veggies to a pot with 2 cups of stock and blend with an Emerson blender until blended. Add other 2 cups of stock and blend again with Emerson blender until smooth. Add in cream and blend again until mixed through. Serve.

Serving Size:�makes 8-1 cup servings

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 120.2
Total Fat: 2.9 g
Cholesterol: 8.6 mg
Sodium: 191.5 mg
Total Carbs: 20.3 g
Dietary Fiber: 3.8 g
Protein: 4.6 g

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