Appetizers / Soups / Salads

Roasted Butternut Rum Soup is for Side Dish.

Roasted Butternut Rum Soup takes several minutes to prepare.

Roasted Butternut Rum Soup takes several minutes to cook.

Roasted Butternut Rum Soup makes 1 servings.

The ingredients for Roasted Butternut Rum Soup are:

Roast Squash
1 medium butternut squash, peeled, quartered, seeded
2 Tbsp butter
4 Tbsp pancake syrup
1/4 cup orange juice

Saute
1 Tbsp coconut oil
1 medium onion, chopped fine
6 stalks celery, chopped fine
3 large carrots, chopped fine

Add
2 cups water
1 can coconut milk
1 batch roasted squash as above, pureed in food processor 1st
1/8 tsp ginger
1/8 tsp allspice
2 dashes cinnamon
1 1/2 tsp healthesalt
1 oz dark Jamaican Rum
1/4 cup honey

Here is how you make Roasted Butternut Rum Soup:

To roast squash, brush with butter, when drizzle with syrup/orange juice mixture, baste as cooking. Cook at 400F for 45-50 min or until tender. Cool and puree in food processor.Saute onion, celery, and carrots in coconut oil.Add water, coconut milk, and squash, stir to combine and increase heat to high and bring to a boil. Reduce heat to medium low and add spices. Simmer for about 30 minutes then add rum and honey. Cook another 5 min. Makes 2 large sealers and 1 pint sealer.Serving Size: 6Number of Servings: 1Recipe submitted by SparkPeople user LILO1970.

The nutritional information for Roasted Butternut Rum Soup is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 2,231.0

• Total Fat: 106.0 g
• Cholesterol: 94.3 mg
• Sodium: 2,371.8 mg
• Total Carbs: 320.0 g
• Dietary Fiber: 44.5 g
• Protein: 21.6 g