Cheddar Butternut Squash Soup, Lightened Up!
Butternut squash is a great source of vitamins A and C, as well as fiber.
This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Cheddar Butternut Squash Soup, Lightened Up!
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, cut side up, and drizzle with olive oil. 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 cloves and sauté until softened.
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Scoop out the roasted butternut squash flesh and add it to the pot. Stir in the vegetable broth and bring to a boil.
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Reduce the heat to low and simmer for about 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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Return the soup to the pot and stir in the cheddar cheese and milk. Cook over low heat until the cheese is melted and the soup is heated through.
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Season with salt and black pepper to taste.
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Serve hot, garnished with parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 20g7%
- Sugars 6g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
