Creamy Butternut Squash Soup
Butternut squash is a rich source of vitamins A and C, as well as fiber.
This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Creamy Butternut Squash Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). 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 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 diced onion and minced garlic cloves. Sauté until the onion is translucent.
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Scoop out the roasted butternut squash flesh and add it to the pot. Stir in the vegetable broth, nutmeg, salt, and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes.
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Use an immersion blender or transfer the mixture to a blender to puree until smooth.
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Return the soup to the pot and stir in the heavy cream. Heat over low heat until warmed through.
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Serve the creamy butternut squash soup hot, garnished with a sprinkle of nutmeg or a drizzle of cream if desired.
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.
