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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:

    2 hrs 15 mins

    1 hr 15 mins

    1 hr

    AMBayer's Note:

    Fall roasted vegetables, caramelized and blended with the perfect balance of of seasoning. This healthy soup is a great comfort!

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    Ingredients:

    Serves: 16-24

    Yield:

    quarts

    Units: US | Metric

    • 2 large butternut squash (peeled, seeded and chopped one inch pieces)
    • 1 medium sweet onion (peeled and chopped one inch pieces)
    • 3 carrots (peeled and chopped one inch pieces)
    • 3 medium celery ribs (peeled and chopped one inch pieces)
    • 2 medium apples (peeled "Gala or Fuji" (cored and chopped one inch pieces)
    • 1 medium red pepper (peeled, seeded and chopped one inch pieces)
    • 1 medium orange bell pepper (peeled, seeded and chopped one inch pieces)
    • 1 medium yellow pepper (peeled, seeded and chopped one inch pieces)
    • 4 garlic cloves (whole, skins removed)
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon cracked black pepper
    • 2 tablespoons rice wine vinegar
    • 2 (32 ounce) cartons chicken stock (or vegetable stock)
    • 1 teaspoon ground cumin
    • 1/2 teaspoon curry powder
    • 1/4 teaspoon crushed red pepper flakes
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper

    Directions:

    1. 1
      Clean, peel, seed and chop all vegetables & apples in uniform size.
    2. 2
      In a large bowl toss together chopped vegetables and apples with olive oil and sprinkle with 1/2 teaspoon salt & 1/4 teaspoon black pepper.
    3. 3
      Roast on 2 sheet trays in oven at 400 degrees for 30-40 minutes until caramelized.
    4. 4
      Once roasted, deglaze warm sheet pans with white wine or vinegar.
    5. 5
      Blend vegetables with juices from deglazing in batches in food processor or blender with 4 cups chicken or vegetable stock with each batch until smooth or preferred consistency.
    6. 6
      Combine in Stockpot with seasoning and simmer on low heat or in Crock.

    Ratings & Reviews:

    • on November 23, 2011

      55

      This soup is the best soup for a cool winter's afternoon. I feel so good after eating it and ready to take on the world. Full of vitamins!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 14, 2013

      45

      Very tasty - and we aren't fans of winter squash. Nice blend of flavors, nice color. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Butternut Squash Soup

    Serving Size: 1 (241 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 162.8
     
    Calories from Fat 30
    19%
    Total Fat 3.4 g
    5%
    Saturated Fat 0.6 g
    3%
    Cholesterol 3.4 mg
    1%
    Sodium 330.0 mg
    13%
    Total Carbohydrate 31.0 g
    10%
    Dietary Fiber 5.0 g
    20%
    Sugars 9.5 g
    38%
    Protein 5.2 g
    10%

    The following items or measurements are not included:

    rice wine vinegar

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