Vegetarian

Roasted Butternut Squash Soup takes 10 minutes to prepare.

Roasted Butternut Squash Soup takes 90 minutes to cook.

Roasted Butternut Squash Soup makes 6 servings.

The ingredients for Roasted Butternut Squash Soup are:

1 butternut squash, 2lbs
2 T olive oil
1 large onion, peeled, chopped
1 large carrot, chopped
1 shallot, chopped
1 rib celery, chopped
1 bay leaf
2 branches fresh thyme
salt

Here is how you make Roasted Butternut Squash Soup:

Cut squash in half lengthwise and remove seedsPlace squash on a baking tray and rub with a few drops of olive oil. Turn cut side down, and bake until tender, about 40 minutes. A sharp knife should slide into the flesh easily. Let cool until the squash can be handled, and remove skin.Heat remaining olive oil in a large saucepan over medium heat. Add onion, carrot, shallot and celery and gently sauté for about 10 minutes, until the onions are golden and translucent. Add the peeled squash, bay leaf, thyme and 2 large pinches of sea salt. Add enough water to cover the vegetables (about 6 cups). Bring soup to a boil, cover, reduce heat, and simmer 40 minutes. Puree with a vertical blender or serve as is. Variation: Add 2 teaspoons of sweet curry powder to the soup for curried squash soup.Serves 6.Number of Servings: 6Recipe submitted by SparkPeople user AROSEN1.

The nutritional information for Roasted Butternut Squash Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 75.0

• Total Fat: 4.8 g
• Cholesterol: 0.0 mg
• Sodium: 86.6 mg
• Total Carbs: 7.9 g
• Dietary Fiber: 0.8 g
• Protein: 1.0 g

The dietary needs meet for Roasted Butternut Squash Soup is Vegan