Roasted Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 butternut squash, 2lbs2 T olive oil1 large onion, peeled, chopped1 large carrot, chopped1 shallot, chopped1 rib celery, chopped1 bay leaf2 branches fresh thymesalt
Cut squash in half lengthwise and remove seeds
Place squash on a baking tray and rub with a few drops of olive oil. Turn cut side down, and bake until tender, about 40 minutes. A sharp knife should slide into the flesh easily. Let cool until the squash can be handled, and remove skin.
Heat remaining olive oil in a large saucepan over medium heat.
Add onion, carrot, shallot and celery and gently sauté for about 10 minutes, until the onions are golden and translucent.
Add the peeled squash, bay leaf, thyme and 2 large pinches of sea salt. Add enough water to cover the vegetables (about 6 cups).
Bring soup to a boil, cover, reduce heat, and simmer 40 minutes. Puree with a vertical blender or serve as is.
Variation: Add 2 teaspoons of sweet curry powder to the soup for curried squash soup.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user AROSEN1.
Place squash on a baking tray and rub with a few drops of olive oil. Turn cut side down, and bake until tender, about 40 minutes. A sharp knife should slide into the flesh easily. Let cool until the squash can be handled, and remove skin.
Heat remaining olive oil in a large saucepan over medium heat.
Add onion, carrot, shallot and celery and gently sauté for about 10 minutes, until the onions are golden and translucent.
Add the peeled squash, bay leaf, thyme and 2 large pinches of sea salt. Add enough water to cover the vegetables (about 6 cups).
Bring soup to a boil, cover, reduce heat, and simmer 40 minutes. Puree with a vertical blender or serve as is.
Variation: Add 2 teaspoons of sweet curry powder to the soup for curried squash soup.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user AROSEN1.
Nutritional Info Amount Per Serving
- Calories: 75.0
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 86.6 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 0.8 g
- Protein: 1.0 g
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