Appetizers / Soups / Salads

Roasted Butternut Squash Soup (Cookie and Kate) is for Soup.

Roasted Butternut Squash Soup (Cookie and Kate) takes 10 minutes to prepare.

Roasted Butternut Squash Soup (Cookie and Kate) takes 55 minutes to cook.

Roasted Butternut Squash Soup (Cookie and Kate) makes 1 servings.

The ingredients for Roasted Butternut Squash Soup (Cookie and Kate) are:

1 lg Butternut Squash (about 3 lbs), halved vertically & seeded
1 tbsp Extra Virgin Olive Oil
1/2 cup chopped Shallots
1 tsp Salt
4 cloves Garlic , minced
1 tsp Maple Syrup
1/8 tsp Nutmeg, ground
4 cup Vegetable Broth
1 tsp Pepper, black
2 tbsp Butter, salted

Here is how you make Roasted Butternut Squash Soup (Cookie and Kate):

1. Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coast the squas on the inside. Rub the oil all over the inside of the squash and sprinkle it with salt and pepper.2. Turn the squash face down and roast until tender and completely cooked though, about 45-50 minutes. Set the squash aside until it is cool enough to handle. Use a large spoon to scoop the squash flesh into a bowl and discard skin.3. Meanwhile, in a large soup pot, heat 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and 1 tsp salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3-4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.4. Add the squash and the rest of the ingredients, mix well. Cook for 15-20 minutes to let the flavors meld. 5. You can use an immersion blender to puree the soup. Or you can put it in a blender in small batches. (the blender makes for a smoother soup).6. Serve immediately. Let leftover soup cool completely, then transfer to a storage container. The soup can be refrigerated for up to 4 days or frozen for up to 3 months.Serving Size: Makes 6 approx. 6 cups of soupNumber of Servings: 1Recipe submitted by SparkPeople user ZUMBAJUNKY.

The nutritional information for Roasted Butternut Squash Soup (Cookie and Kate) is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 735.4

• Total Fat: 37.3 g
• Cholesterol: 62.0 mg
• Sodium: 6,286.3 mg
• Total Carbs: 99.3 g
• Dietary Fiber: 12.9 g
• Protein: 7.2 g

The dietary needs meet for Roasted Butternut Squash Soup (Cookie and Kate) is Vegetarian