Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

1 hour 5 minutes

Grocery List via Instacart Instacart
Details
  • Servings:   2
  • Vegetarian:   True
  • Gluten-Free:   True
  • Weight Watchers:   6 Points
  • Show More
Cuisine
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 2 lbs butternut squash, cut in half and de-seeded
  • 2 c chicken stock
  • 1 Tbsp extra-virgin olive oil
  • 1 c sweet onion, chopped
  • 2 cloves garlic, chopped
  • 1/4 tsp nutmeg, grated
  • 1 (or 2) Tbsp butter
  • Salt and pepper
  • Sage for garnish
Instructions

Cut butternut squash in half (lengthwise) and scoop out the seeds.

Rub 1/4 Tbsp olive oil on flesh and add salt and pepper.

Bake (face down) at 425℉ for about 50 minutes or until flesh is soft.

Sauté onion over medium heat in remaining olive oil until soft, about 3 minutes.

Add garlic and 1 tsp of salt, stir frequently for about a minute.

Add squash, about 1-1/2 c chicken stock, nutmeg, 1 Tbsp butter, and season with freshly ground pepper and salt.

Cook for about 10 minutes, so everything will blend together.

Either transfer the soup to your blender or use an immersion blender directly in the pot (add the remaining stock if needed).

Taste and season to perfection (in my case, I added another Tbsp butter).

Garnish with sage and serve.

AI Chef 
Personal Notes 
Organization Tags 

Tags easily organize your Recipe Library

Comments

Suggested Recipes

Beef Green Chile Stew
Beef Green Chile Stew

Beef Green Chile Stew is a gluten free and dairy free main course. One serving contains 407

45 minutes
Slow Cooker Pot Roast
Slow Cooker Pot Roast

Slow Cooker Pot Roast is a gluten free, dairy free, and whole 30 recipe with 5 servings. This

45 minutes