Roasted Garlic and Butternut Squash Soup

Roasted Garlic and Butternut Squash Soup
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Roasted Garlic and Butternut Squash Soup calories by ingredient
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Delicious fall flavoured soup Delicious fall flavoured soup
Number of Servings: 8


    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


If you don't have and Emerson blender a regular blender will work just as well, just blend in batches


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

TAGS:  Vegetarian Meals |

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