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Caramelized Butternut Squash Soup
Caramelized Butternut Squash Soup

Caramelized Butternut Squash Soup

2 Hr(s)
30 Min(s) Prep
1 Hr(s) 30 Min(s) Cook
It's not just roasted butternut squash soup; the garlic and Vidalia onion are roasted, too. And then, after the puree: cream and bacon bits. It's a winner.
What You Need
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6 servings
Original recipe yields 6 servings
1 butternut squash (3 lb.), peeled, seeded and cut into 2-inch chunks
1 large Vidalia onion, quartered
1 head garlic, cloves separated and peeled
1-1/2 Tbsp. extra virgin olive oil
3-1/2 cups fat-free reduced-sodium chicken broth, divided
1/2 tsp. pepper
2 Tbsp. whipping cream
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Let's Make It
1
Heat oven to 350ºF.
2
Toss squash, onions, garlic and oil; spread onto bottom of 13x9-inch baking dish. Pour 1 cup broth over vegetables.
3
Bake 1-1/2 hours or until vegetables are soft and caramelized, checking every 20 min. and if necessary, adding additional broth to keep from scorching, and stirring after 45 min.
4
Add vegetables and any liquid from dish to large stockpot. Add remaining broth and pepper; cook on medium-low heat 20 min., stirring occasionally.
5
Puree vegetable mixture in blender. Return to pot, stir in cream. Serve soup topped with sour cream and bacon.
Nutrition
Calories
210
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 390mg
17%
Total Carbohydrates 27g
10%
Dietary Fibers 4g
14%
Sugars 10g
20%
Protein 6g
12%
Vitamin A
410%
Vitamin C
25%
Calcium
10%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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