Creamy roasted butternut squash soup
This low-fat recipe is rich in flavor and easy to customize.
This nutritious soup is easy to prepare and has wonderful flavor and is high in anti-oxidants. Because it’s made without frying any of the ingredients it’s almost fat-free. I actually use the same recipe with a variety of vegetables—sometimes I add or substitute carrots, celery root, or parsnips. Cauliflower is also a nice addition.
You can design your own combination and trust that it will always come out delicious. A food processor, immersion blender, or a powerful stand blender all work well to puree the vegetables. If you like, you can garnish the soup in the bowl with a drizzle of extra virgin olive oil or some chopped parsley.
Servings: 4
Ingredients
- 1 butternut squash, about 2 pounds
- 1 large yellow onion
- 1 whole head of garlic
- 2 tablespoons extra-virgin olive oil
- 1 to 2 teaspoons of dried thyme
- 3 to 4 cups vegetable or chicken broth
- Salt and pepper to taste
Directions
- Preheat oven to 375 degrees.
- Line a baking sheet with a silicone baking mat, parchment paper, or aluminum foil.
- Wash and then prep the vegetable: Cut the squash in half vertically. Scrape the seeds out and discard. Cut each half into about 4 chunks for a total of 8 pieces.
- Cut the unpeeled onion in half vertically.
- Cut half an inch off the top of the garlic head, exposing the cloves.
- On the prepared baking sheet, arrange the garlic, squash, and onion, cut side up.
- Drizzle with olive oil, sprinkle with thyme.
- Cover dish tightly with foil and bake until the squash is tender when pierced with a knife, about 45 min to 1 hour.
- After vegetables have cooled enough to handle, scrape squash off of the skin and discard the skin. Peel the skin off of the onion and trim the root.
- Separate 9 to 12 of the garlic cloves and squeeze the soft garlic out of its skin.
- In a food processor or blender, combine the squash, onion, and garlic. Add any juices that have collected in the baking pan.
- Add 3 cups of the broth and puree the mixture until smooth.
- Add extra broth as needed to achieve your desired consistency.
- Transfer soup to a 4- or 5-quart soup pot, and heat over medium heat.
- Season with salt and freshly ground pepper.
Nutrition information (per serving)
- Calories: 200
- Total fat: 8 g
- Saturated fat: 1 g
- Cholesterol: 0 mg
- Sodium: 410 mg
- Total carbohydrate: 33 g
- Dietary fiber: 5 g
- Total sugars: 8 g (0 g added sugars)
- Protein: 4 g