Roasted Butternut Soup - 2 Guiding Stars
Active Time
Total Time
Servings
Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

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.

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

Directions

  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.
Nutritional analysis per serving: Calories 85; Total Fat 2.5g (3% Daily Value); Saturated Fat 0.5g (0% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 160mg (7% DV); Total Carbohydrate 17g (6% DV); Dietary Fiber 3g (11% DV); Total Sugars 5g; Includes 0g Added Sugars (0% DV); Protein 2g; Vitamin D 0% DV; Calcium 4% DV; Iron 6% DV; Potassium 8% DV; Vitamin A 60% DV; Vitamin C 25% DV; Manganese 15% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/roasted-butternut-soup/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796