Caramelized Butternut Squash Soup
Butternut squash is a good source of fiber, vitamin C, and potassium.
This is vegetarian and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Caramelized Butternut Squash Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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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 about 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 sauté until softened.
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Scoop the roasted squash flesh into the pot and add vegetable broth, maple syrup, cinnamon, nutmeg, salt, and pepper. Bring to a simmer and cook for 10 minutes.
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Use an immersion blender or transfer the soup to a blender and blend until smooth.
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Stir in the heavy cream and cook for an additional 5 minutes.
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Serve the soup hot, garnished with pumpkin seeds.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 25g9%
- Sugars 8g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
