Appetizers / Soups / Salads

Roasted Garlic Butternut Squash Soup is for Dinner.

Roasted Garlic Butternut Squash Soup takes 60 minutes to prepare.

Roasted Garlic Butternut Squash Soup takes 15 minutes to cook.

Roasted Garlic Butternut Squash Soup makes 40 servings.

The ingredients for Roasted Garlic Butternut Squash Soup are:

2 medium butternut squash, halved and deseeded
1 large onion
1 bulb garlic
olive oil to coat
4-5 c chicken stock
1/2 c milk (I used 1%)
1 t salt
1 t nutmeg
1 t pepper

Here is how you make Roasted Garlic Butternut Squash Soup:

Peel the onion and cut it in half. Place the butternut squash halves, cut side down onto a large glass backing dish with the onion inside the cavity where the seeds were. Lightly coat the skins in olive oil. Cut the top off a head a garlic, place it on tin foil, lightly drizzle with olive oil and create a tented seal around the bulb. Place it on the baking dish, as well.Bake in a 350 degree oven for 45 minutes, then remove the garlic. Continue roasting the squash onion for another 10-15 minutes.Let the squash start to cool, then scoop out the flesh into a large soup pot. Add the onion, and squeeze the garlic cloves into the pan, as well. Add the chicken stock and heat on medium.While it's simmering, add the salt, nutmeg, and pepper. Simmer another fifteen or so minutes, then puree the soup either in a blender or using an immersion blender.Add the milk and stir to combine. Serve immediately.Serving Size: Makes 40 1 cup servingsNumber of Servings: 40Recipe submitted by SparkPeople user SCHNOZZLES.

The nutritional information for Roasted Garlic Butternut Squash Soup is:

• Servings Per Recipe: 40
• Amount Per Serving
• Calories: 53.7

• Total Fat: 1.3 g
• Cholesterol: 1.1 mg
• Sodium: 168.8 mg
• Total Carbs: 10.2 g
• Dietary Fiber: 2.4 g
• Protein: 1.7 g

The dietary needs meet for Roasted Garlic Butternut Squash Soup is Gluten Free