Bistro Garden Butternut Squash Soup
Butternut squash is rich in vitamin A, which is important for maintaining good vision and a healthy immune system.
This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Bistro Garden Butternut Squash Soup
Ingredients
Instructions
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Preheat the oven to 200°C (400°F). Cut the butternut squash in half lengthwise and remove the seeds. Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 40-45 minutes or until the squash is tender.
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While the squash is roasting, heat olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
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Scoop out the roasted squash flesh and add it to the pot. Stir in the vegetable stock, thyme, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
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Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth.
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Stir in the cream and cook for an additional 5 minutes.
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Serve hot and garnish with a drizzle of cream and a sprinkle of fresh thyme leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 6g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
