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    You are in: Home / Recipes / Roasted Butternut Squash Soup Recipe
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    Roasted Butternut Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    lawmama's Note:

    The Davis Farmer’s Market is amazing. Everything’s fresh and smells good, and is in season. You can even get an entire bag of slightly deformed veggies for only $2. The Market is one of my favorite things about Davis – myboys love the kettle corn and the sunflower greens. Go figure. We found this recipe at the Market in fall 2004.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450.
    2. 2
      In a roasting pan, toss 3 cups butternut squash, peeled and seeded, cut into large chunks.
    3. 3
      Add the orange juice, dark brown sugar, and cinnamon stick.
    4. 4
      Cover and bake for 1 hour or until tender.
    5. 5
      Discard cinnamon stick, drain and set juice aside.
    6. 6
      In a heavy-bottomed stock pot place the butter, leeks, onion and apple.
    7. 7
      Cook slowly over a medium flame, stirring frequently until very tender. Do not allow to color.
    8. 8
      Add 4 cups chicken stock or vegetable bouillon. Bring to a low boil.
    9. 9
      Add squash, but not the squash juice.
    10. 10
      Cook for five minutes and add the 1/3 cup heavy cream (optional) and simmer for about 5 minutes.
    11. 11
      Cool and puree with a hand blender until very smooth.
    12. 12
      Ladle puree into six warm bowls. Serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Butternut Squash Soup

    Serving Size: 1 (353 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 363.9
     
    Calories from Fat 213
    58%
    Total Fat 23.6 g
    36%
    Saturated Fat 9.6 g
    48%
    Cholesterol 43.2 mg
    14%
    Sodium 246.4 mg
    10%
    Total Carbohydrate 34.8 g
    11%
    Dietary Fiber 2.4 g
    9%
    Sugars 21.1 g
    84%
    Protein 5.6 g
    11%

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