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[NEW] Roasted Butternut Soup

This soup will keep you warm on a cold, snowy night. For a creamier dish, finish with a dollop of plain, non-fat Greek yogurt. If you enjoy a bit spice, take the flavor up a notch with a dash of cayenne pepper. Serve it over a bed of greens and good, crusty whole-grain bread.
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Prep Time: 15 min.
Cook Time: 1 hour
Total Time: 1 hour 15 mins
6 Servings
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[NEW] Roasted Butternut Soup

Ingredients

  • 4 cups cubed butternut squash 4 shallots, peeled and halved ½" piece fresh ginger, thinly sliced
  • 1 Tbsp. olive oil ¼ tsp. salt 2½ cups low-sodium vegetable broth
  • 2 Tbsp. chopped fresh chives Pepper to taste

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Instructions

  1. Preheat oven to 450ºF.
  2. Toss squash, shallots, and ginger with oil and salt. Bake until tender, stirring occasionally (40-45 minutes). Let cool until safe for your food processor or blender.
  3. Working in batches, combine veggie mix and broth in a food processor or blender. Blend until smooth.
  4. Pour into a large saucepan and cook over medium until heated through (5 minutes). Garnish with chives and pepper to serve.

Nutrition Facts

6 servings per container
Serving size 223 g
Amount per serving
Calories 86
% Daily Value*
Total Fat 2.4g 3%
Saturated Fat 0.3g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 157.9mg 7%
Total Carbohydrate 16.5g 6%
Dietary Fiber 3.12g 11%
Total Sugars 4.5g
Includes 0g Added Sugars 0%
Protein 1.6g
Vitamin D 0mcg 0%
Calcium 63.5mg 4%
Iron 1mg 6%
Potassium 416.9mg 8%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Practical Notes
No additional notes for this recipe.

Score Breakdown

+ More
  • Fiber
  • Vitamins & Minerals
  • Whole Grains
− Less
  • Additives to Limit
  • Added Sodium
  • Added Sugar
+5 -3 =2
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