Vegetarian

KIST's Butternut Squash Soup is for Soup.

KIST's Butternut Squash Soup takes 15 minutes to prepare.

KIST's Butternut Squash Soup takes 80 minutes to cook.

KIST's Butternut Squash Soup makes 15 servings.

The ingredients for KIST's Butternut Squash Soup are:

5 lbs butternut squash
3 med-large parsnips
2 tbsp extra virgin olive oil
3 shallots, diced
2 tsp red chili flakes
2 bay leaf
6-8 sprigs parsley
10 cups homemande veggie broth, no salt added
2 tbsp grated fresh parmesan cheese
2-3 tsp sea salt
freshly groung black pepper.
Freshly shaved parmesan cheese for garnish.

Here is how you make KIST's Butternut Squash Soup:

Preheat oven to 350. Cut squash lengthwise in half, remove seeds, (reserve seeds). Place cut side up in baking dish and cover with foil. Wash and peel parsnips, place in own foil packet as these will cook quicker than the squash. Place squash and parsnips in the oven and bake the squash for about 1 hour, or until tender, and the parsnips will take about 30-45 mins. When all is nicely roasted, remove and cool enough to handle. Dice parsnips and scoop out the squash and place into a bowl.Next, in a large dutch oven, saute the diced shallots, bay leaf, parsley and red chili flakes in a little olive oil. After 8 mins or so, add the squash and parsnips and veggie broth. Using an immersion blender, blend until smooth. Stir in the gratede parmesan cheese and season with the sea salt.Ladle into soup bowls and garnish with shaved parmesan cheese and freshly ground pepper. Shaved parmesan not included in nutrional information.Serving Size: 15 1 cup servingsNumber of Servings: 15Recipe submitted by SparkPeople user FRANKKI1.

The nutritional information for KIST's Butternut Squash Soup is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 122.8

• Total Fat: 1.2 g
• Cholesterol: 0.5 mg
• Sodium: 401.1 mg
• Total Carbs: 28.6 g
• Dietary Fiber: 3.0 g
• Protein: 3.1 g

The dietary needs meet for KIST's Butternut Squash Soup is Vegetarian