Chiarello’s Roasted Butternut Squash Soup
Butternut squash is a good source of vitamin A, vitamin C, and fiber.
This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Chiarello’s Roasted Butternut Squash Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove the seeds. Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 45 minutes, or until the squash is tender and caramelized.
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In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened.
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Scoop out the roasted butternut squash flesh and add it to the pot. Stir in the vegetable broth, nutmeg, salt, and pepper. Bring the mixture to a simmer and let it cook for about 15 minutes.
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Use an immersion blender or transfer the soup to a blender to puree until smooth.
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Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat until warmed through.
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Serve the soup hot, garnished with a sprinkle of nutmeg and a drizzle of olive oil, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 6g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
