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Autumn Roasted Squash Soup

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 Autumn Roasted Squash Soup
Per serving: 150 calories, 4.5 g fat, 3 g protein, 28 g carbohydrate, 4 g fiber, 840 mg sodium This recipe is courtesy of Chef Thomas Sacksteder of Gundersen Lutheran.
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Course Soup
Servings
people
Ingredients
  • 1 Tbsp. olive oil
  • 1 butternut squash-approx. 2 pounds
  • 1 medium onion
  • 1 small head of garlic
  • 1 medium tart apple
  • 4 cups chicken or vegetable broth
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1/2 cup half and half
Course Soup
Servings
people
Ingredients
  • 1 Tbsp. olive oil
  • 1 butternut squash-approx. 2 pounds
  • 1 medium onion
  • 1 small head of garlic
  • 1 medium tart apple
  • 4 cups chicken or vegetable broth
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1/2 cup half and half
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly brush the surface of squash, onion, garlic and apple with the olive oil and place onto sheet pan. Roast for 30-45 minutes or until fork tender.
  3. Place all the roasted items into a large pot with the chicken broth, salt and pepper. Bring to a boil then reduce to a simmer for 15-20 minutes.
  4. Meanwhile, rinse and dry squash seeds. Lightly spray with olive oil and a sprinkle of salt. Place on sheet pan and roast for 10-20 minutes, stirring every few minutes, until evenly brown.
  5. *note: peels may be left on the apple and squash, but you will need a good quality blender or mixer for a smooth consistency
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