Appetizers / Soups / Salads

Creamy Roasted Butternut Soup is for Soup.

Creamy Roasted Butternut Soup takes several minutes to prepare.

Creamy Roasted Butternut Soup takes several minutes to cook.

Creamy Roasted Butternut Soup makes 5 servings.

The ingredients for Creamy Roasted Butternut Soup are:

1 onion, sliced
1/2 T olive oil
1/4 cup white rice
4 c. fat-free low-sodium chicken broth
1 whole 1 1/2 pound butternut squash
3/4 teasp kosher salt
1/4 teasp freshly ground black pepper
a little bit of nutmeg, grated fresh (~1/8 teasp)
2 Tablesp heavy cream

Here is how you make Creamy Roasted Butternut Soup:

Pre-heat oven to 400. Spray a cookie sheet with non-stick spray. Cut the butternut squash in half length-wise and scoop out the seeds. Place squash cut-side-down on the cookie sheet and roast until tender when pierced with a fork (about 45 minutes). Let sit until cool enough to handle, then peel (the peel will fall right off). Meanwhile, saute onion in olive oil with 1/4 t kosher salt 7-8 min until soft. Break the squash into chunks and add to the pan with the onion. Add rice and chicken broth. Simmer 30 min. until rice is REALLY soft. Add remaining salt along with pepper and nutmeg. Puree with a hand-held blender or in a regular blender or food processor. Stir in heavy cream.Number of Servings: 5Recipe submitted by SparkPeople user BUBBAQ.

The nutritional information for Creamy Roasted Butternut Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 88.0

• Total Fat: 3.9 g
• Cholesterol: 8.2 mg
• Sodium: 748.1 mg
• Total Carbs: 13.0 g
• Dietary Fiber: 2.8 g
• Protein: 1.8 g

Creamy Roasted Butternut Soup is French cuisine.