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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    25 mins

    55 mins

    tereez's Note:

    yummy for a cold day!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375. Line a cookie sheet with foil. Brush cut side of squash and garlic cloves with oil. season with salt and pepper. Place the squash cut sides down on the sheet, tucking the garlic cloves and thyme into the squash cavities. Roast about 45 minutes.
    2. 2
      Meanwhile, place the potato in a medium saucepan and fill with enough water to cover by 1 inch. Bring to a low boil and cook until tender, about 15 minutes Drain and set aside.
    3. 3
      When the squash is cool enough to handle, remove and discard the peel and the thyme. Cut the squash into large pieces. In a blender, working in batches, puree the squash, garlic, potato and chicken broth. Season with salt and pepper.
    4. 4
      In a medium saucepan, heat the soup over medium-low heat until warmed through. Divide among 4 bowls and top with yogurt, onions and parsley.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Garlic and Butternut Squash Soup

    Serving Size: 1 (541 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 237.7
     
    Calories from Fat 42
    18%
    Total Fat 4.7 g
    7%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 587.4 mg
    24%
    Total Carbohydrate 46.0 g
    15%
    Dietary Fiber 7.0 g
    28%
    Sugars 7.7 g
    31%
    Protein 7.7 g
    15%

    The following items or measurements are not included:

    thyme

    caramelized onion

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