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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

    15 mins

    45 mins

    Kozmic Blues's Note:

    I sort of made this one up as I went along...lol. Was so yummy, I didn't want to forget!! Roasting the butternut squash adds a really sweet, intense carmelized flavor tot he finished soup. (YUM< YUM) **Couple of notes: I used the already-peeled-and-seeded butternut squashes from Whole Foods. They come halved but NOT already cubed. I believe there were five (5) halves in the bag. I actually used 1 1/2 tsp of Cinamon PLUS, from Pampered Chef (which has cinnamon, nutmeg, allspice, clove, ginger etc.) as well as 1 tsp plain cinnamon and 1/2 tsp ground ginger. PLEASE feel free to play with the spices as you see fit!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Chop butternut squash into 1-2" pieces.
    2. 2
      Drizzle with oilive oil, salt and pepper, and roast with the whole garlic cloves in a 425 degree oven for 45 minutes.
    3. 3
      While squash roasts, add tsp of oil to a soup stock pot over medium heat.
    4. 4
      Add margarine, onions, celery, salt, pepper, ginger, crushed red pepper if using) and saute for 10-12 minutes, or until soft and fragrant.
    5. 5
      Add cinamon (nutmeg, clove, ginger) and mix well.
    6. 6
      Add a cup or so of the vegetable broth, stir to scrape up any bits stuck to the bottom.
    7. 7
      Transfer cooked veggies and broth to a blender and puree until smooth.
    8. 8
      Return to soup pot.
    9. 9
      When squash is finished roasting, transfer squash and remaining stock to blender and puree until smooth. I did this in three batches - equal parts squash and vegetable stock.
    10. 10
      Return pureed squash to soup pot, add brown sugar, and simmer on low for 15-20 minutes.
    11. 11
      Check spices, salt and pepper. Adjust as needed. Enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Roasted Butternut Squash Soup

    Serving Size: 1 (520 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 266.0
     
    Calories from Fat 32
    12%
    Total Fat 3.6 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 32.1 mg
    1%
    Total Carbohydrate 61.7 g
    20%
    Dietary Fiber 10.4 g
    41%
    Sugars 14.0 g
    56%
    Protein 5.2 g
    10%

    The following items or measurements are not included:

    Earth Balance margarine

    vegetable stock

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