Vegetarian

Roasted Garlic and Butternut Squash Soup takes 30 minutes to prepare.

Roasted Garlic and Butternut Squash Soup takes 40 minutes to cook.

Roasted Garlic and Butternut Squash Soup makes 8 servings.

The ingredients for Roasted Garlic and Butternut Squash Soup are:

1 Butternut Squash, peeled, cubed
3 Carrots, peeled, 1 inch pieces
1 Apple, peeled, cored, cut in four
1 Head Garlic
1 Medium or 1/2 Large Onion, peeled, chopped 1 inch pieces
3 Sprigs Fresh Thyme
4 Cups Chicken Stock
Cooking Spray
1/4 Cup Cream
Salt and pepper to taste

Here is how you make Roasted Garlic and Butternut Squash Soup:

Pre-heat Oven to 375 degrees. Cut the head off of the garlic. Spray 2 baking trays with cooking spray, place butternut squash, carrots, apple, onion and garlic on trays. Rub thyme leaves off of stems onto vegetables. Roast for 20 min. Turn veggies over and roast for 20 min. more. Squish garlic out of pods, add garlic, salt, pepper and veggies to a pot with 2 cups of stock and blend with an Emerson blender until blended. Add other 2 cups of stock and blend again with Emerson blender until smooth. Add in cream and blend again until mixed through. Serve.Serving Size:?makes 8-1 cup servings

The nutritional information for Roasted Garlic and Butternut Squash Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 120.2

• Total Fat: 2.9 g
• Cholesterol: 8.6 mg
• Sodium: 191.5 mg
• Total Carbs: 20.3 g
• Dietary Fiber: 3.8 g
• Protein: 4.6 g