Roasted Butternut Squash Soup Recipe
This Roasted Butternut Squash Recipe is creamy, smooth and perfectly packed with natural sweetness! No added sugars. It’s a must-have, especially at this time of year.
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Servings: to 8 servings
Calories: 256kcal
Ingredients
- 1 (3 pounds) butternut squash (about 3 to 4 cups of diced squash)
- 8 garlic cloves
- 2 large carrots (about 2 cups of diced carrots)
- 1 teaspoon salt (I use kosher)
- 1 teaspoon black pepper
- 1 teaspoon sage dry
- 4 slices bacon (optional)
- 4 cup vegetable broth (32 oz ) low sodium)
- 2 tablespoons unsalted butter
- 1 cup heavy cream (or milk)
Instructions
- Preheat oven to 400 degree
- Cut the butternut squash in half and using a spoon remove the flesh and discard
- Place the bacon (optional), butternut squash, onion, and garlic cloves on a baking sheet (no need to peel).
- Then, drizzle with olive oil, add dry sage, salt, black pepper, and place in the oven.
- Remove the bacon, garlic, and carrots out of the oven accordingly to these times: Bacon, Carrots, Onion, and Garlic: 10-15 minutes Butternut squash: will cook a total of 20 minutes or until soft
- Scoop out the already roasted butternut squash and place it in a high-performance blender or a regular blender, add the carrots, garlic, 1 cup heavy cream to blend.
- Now that the puree is ready, let's use it to make the soup :)
How to Prepare the Butternut Squash Soup
- In a large pot, add the butternut squash puree, add 1 cup of vegetable broth, 1/2 teaspoon of ginger, unsalted butter, and 1 teaspoon cayenne pepper while simmering over medium-low heat.
- Cook for 15 to 20 minutes or until desired consistency is obtained. I like it a little thick!
Nutrition
Serving: 1serving | Calories: 256kcal | Carbohydrates: 7g | Protein: 3g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 74mg | Sodium: 1144mg | Potassium: 151mg | Fiber: 0g | Sugar: 2g | Vitamin A: 5060IU | Vitamin C: 2.9mg | Calcium: 41mg | Iron: 0.2mg