Soup
Butternut squash soup
PrepPr15 minCookCk50 minTotalTot1 h 5 minServesSrv4Ca:PCa:P1:1.0
Ingredients
- 1 large butternut squash (about 3 pounds), halved vertically and seeds removed
- 1 tablespoon olive oil (plus more for drizzling)
- 1/2 cup chopped shallot (about 1 large shallot bulb)
- 1 teaspoon salt
- 4 garlic cloves, pressed or minced
- 1 teaspoon maple syrup
- 1/8 teaspoon ground nutmeg(optional)
- Freshly ground black pepper (to taste)
- 3 to 4 cups (24 to 32 ounces) vegetable broth (as needed)
- 1 to 2 tablespoons butter (to taste)
Directions
- Preheat oven to 400°F (200°C). Cut off the top and bottom of the butternut squash, slice it lengthwise, and scoop out the seeds. Set aside.
- Score the flesh of the squash with shallow crisscross cuts, drizzle with olive oil, and season with salt and pepper.
- Place squash, chopped shallot, and minced garlic on a baking sheet, then roast for 40-50 minutes or until the flesh is tender and caramelized.
- Scoop out the squash flesh and place it in a mixing bowl or blender. Add maple syrup, roasted shallot, garlic, and 3-4 cups of vegetable broth (start with 3 cups and adjust for consistency).
- Blend until smooth, then pour into a pot and simmer over low heat for 5-10 minutes, stirring occasionally.
- Stir in 1-2 tablespoons of butter for a rich, creamy finish. Serve warm.
Nutrition Facts
Per serving (1 of 4). Does not change when you scale ingredients.
- Calories 120.125
- Total Fat 33.6g
- Saturated Fat 13.8g
- Trans Fat 0.7g
- Polyunsaturated Fat 0.1g
- Monounsaturated Fat 0.1g
- Cholesterol 47.7 mg
- Sodium 4566.8 mg
- Carbohydrate 43.5g
- Fiber 5.8g
- Sugar 5.2g
- Protein 6.1g
- Calcium 126.6 mg
- Phosphorus 128.8 mg
- Ca:P ratio 1:1.0
- Vitamin A 652.7 mcg
- Vitamin C 33.8 mg
- B1 (Thiamin) 0.2 mg
- B2 (Riboflavin) 0.1 mg
- B3 (Niacin) 1.1 mg
- B5 (Pantothenic) 0.8 mg
- B6 0.5 mg
- Folate 40.2 mcg
- Vitamin K 0.9 mcg
- Copper 0.2 mg
- Zinc 0.7 mg
- Selenium 1.5 mcg
