Roasted Garlic and Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Roasted Garlic and Butternut Squash Soup calories by ingredient
Introduction
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. 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.
Number of Servings: 16
Ingredients
-
2 heads of garlic, halved crosswise (estimated as "30 cloves" in nutritional info)
2 teaspoons olive oil
1/4 cup butter (1/2 a stick) (or use a few Tablespoons of olive or coconut oil)
3 cups chopped onions
1 cup chopped carrots
1/2 cup chopped celery
4 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)
Directions
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.