Roasted Butternut Squash Soup

This soup is meant to be an over-the-top gourmet treat, since it uses shallots, herbs, roasted butternut squash and a little maple syrup. You don’t need the butter or cream!

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Roasted Butternut Squash Soup

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Author Judy Doherty

Roasting the butternut squash gives it a rich caramel flavor in this velvety-textured, delicious soup.

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Ingredients US Metric

• 1 butternut squash
• 1 tablespoon extra virgin olive oil
• 2 shallots, chopped (or 1/2 cup onion)
• 1 leek (white only) diced
• 3 minced garlic cloves
• 2 carrot, diced
• 2 tsp grated ginger
• 4 cups low-sodium vegetable broth
• 2 tsp maple syrup
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried sage
• Garnish: Korean red pepper

Instructions

1. Preheat the oven to 400 degrees.
2. Microwave the butternut squash for a few minutes. Allow to cool. Cut in half and place in roasting pan. Roast the squash for 1 hour or until tender. Remove the seeds and skin and cut them into large pieces.
3. Saute the shallots, garlic, carrots, and leeks in the olive oil in a large Dutch Oven pan. Add the butternut squash, broth, and seasonings. Bring to a boil, then reduce to a simmer and cover. Stir occasionally.
4. Cook over a low simmer for about 25 minutes.
5. Remove the bay leaves. Puree the soup with a vertical blender, food processor, or blender. If pureeing in a blender or food processor, only puree a small batch at a time.
6. Serve hot with Korean red pepper flakes over the top.

Nutrition Facts

Calories

182

Fat

4 g

Sat. Fat

1 g

Carbs

37 g

Fiber

7 g

Net carbs

30 g

Sugar

11 g

Protein

4 g

Sodium

44 mg

Cholesterol

0 mg

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