Roasted Butternut Squash Soup

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This crave-worthy recipe gets its tune from simmering the squash and vegetables in the oven, at the forefront pureeing them into a velvety-smooth soup.

The ingredient of Roasted Butternut Squash Soup

  • 2 butternut squash medium peeled and deseeded very nearly 40 oz enhance
  • 1 yellow onion medium
  • 1 carrot large
  • 1 clove garlic
  • 3 tablespoons sunflower oil or olive oil
  • 1 4 teaspoon nutmeg
  • 1 8 teaspoon cinnamon
  • 1 dash cayenne
  • 1 teaspoon salt for soup
  • 1 4 teaspoon black pepper for soup
  • 4 cups vegetable broth or chicken broth for soup
  • 1 tablespoon maple syrup
  • 1 cup vegetable broth or chicken broth if necessary for thinning
  • salt to taste for serving
  • black pepper to taste for serving

The Instruction of roasted butternut squash soup

  • preheat the oven to 400u00b0f
  • cut the squash into 1 inch cubes cut the onion and carrot into 1 2 inch pieces and smash the garlic clove
  • heat the oil in a large oven safe pot or dutch oven over medium high heat once oil is shimmering add onion carrot and garlic cook stirring frequently until vegetables are lightly golden 5 6 minutes
  • turn off heat and add the squash nutmeg cinnamon cayenne salt black pepper broth and maple syrup to the onion mixture stir briefly to combine cover the pot tightly with a lid
  • bake the soup mixture on middle rack of oven until vegetables are very tender 45 60 minutes
  • check to see that vegetables are done remove from oven or add time as needed
  • remove lid and allow the soup to cool for 10 minutes
  • transfer contents of the pot to the bowl of a food processor process on high until the soup is completely smooth alternately the soup may be pureed using a blender or an immersion blender add additional broth to thin the soup if necessary season with additional salt and black pepper if desired
  • pour the soup into bowls and serve

Nutritions of Roasted Butternut Squash Soup

@type: nutritioninformation
@type: 160 calories
@type: 26 grams
@type: 7 grams
@type: 4 grams
@type: 2 grams
@type: 0 5 grams
@type: 1320 milligrams
@type: 8 grams