Appetizers / Soups / Salads

Creamy Roasted Garlic/Butternut Squash Soup is for Soup.

Creamy Roasted Garlic/Butternut Squash Soup takes 30 minutes to prepare.

Creamy Roasted Garlic/Butternut Squash Soup takes 30 minutes to cook.

Creamy Roasted Garlic/Butternut Squash Soup makes 8 servings.

The ingredients for Creamy Roasted Garlic/Butternut Squash Soup are:

1 lg butternut squash cubed (about 4 cups)
1 lg head of roasted garlic
1 large Vidalia Onion sliced
3 tbsp olive oil
5 cups reduced sodium chicken broth
1/2 tsp cinnamon
1/2 tsp cayenne pepper
salt & pepper to taste

Here is how you make Creamy Roasted Garlic/Butternut Squash Soup:

Toss cubed squash in a baking dish with 2 tbsp olive oil, salt and cayenne pepper and roast in oven at 425 degrees until soft and browned (about 30-45 mins). Also roast head of garlic in oven prior to cooking. In a large pot, sautee onions in 2 tbsp olive oil until soft and caramelized. Add chicken broth, roasted squash and garlic to broth along with cinnamon. Simmer for 10 mins and then transfer to blender in batches to puree until silky smooth. Finish with half and half and season to taste.Serving Size:?Makes 8, 1.5 cup servings.

The nutritional information for Creamy Roasted Garlic/Butternut Squash Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 141.8

• Total Fat: 8.0 g
• Cholesterol: 4.6 mg
• Sodium: 607.3 mg
• Total Carbs: 17.8 g
• Dietary Fiber: 3.8 g
• Protein: 2.3 g

The dietary needs meet for Creamy Roasted Garlic/Butternut Squash Soup is Low Fat