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Roasted Butternut Squash Soup

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $1.69

$1.69 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 fall,winter,vegetarian,gluten-free,primal,gluten free,lacto ovo vegetarian,primal soup
spoonacular Score:77%

Spoonacular Score: 77%

 

Roasted Butternut Squash Soup is a gluten free, lacto ovo vegetarian, and primal recipe with 2 servings. This soup has 321 calories, 4g of protein, and 25g of fat per serving. For $1.69 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes roughly roughly 45 minutes. A mixture of hazelnuts, pepper flakes, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. It is perfect for Autumn. It is brought to you by Foodista. With a spoonacular score of 77%, this dish is good. If you like this recipe, you might also like recipes such as Roasted Butternut Squash Soup, Roasted Butternut Squash Soup, and Roasted Butternut Squash Soup.

Ingredients

Servings:
2 cups
2 cups butternut squash
butternut squash
2 Tbsps
2 Tbsps olive oil
olive oil
some
some salt and pepper
salt and pepper
0.25 cups
0.25 cups hazelnuts
hazelnuts
0.5 medium
0.5 medium onion
onion
2 cloves
2 cloves garlic
garlic
1 tsp
1 tsp diced fresh sage
diced fresh sage
2 cups
2 cups vegetable broth
vegetable broth
1 pinch
1 pinch red pepper flakes
red pepper flakes
some
some sour cream
sour cream
2 cups butternut squash
2 cups
butternut squash
2 Tbsps olive oil
2 Tbsps
olive oil
some salt and pepper
some
salt and pepper
0.25 cups hazelnuts
0.25 cups
hazelnuts
0.5 medium onion
0.5 medium
onion
2 cloves garlic
2 cloves
garlic
1 tsp diced fresh sage
1 tsp
diced fresh sage
2 cups vegetable broth
2 cups
vegetable broth
1 pinch red pepper flakes
1 pinch
red pepper flakes
some sour cream
some
sour cream

Equipment

food processor
food processor
baking sheet
baking sheet
pot
pot
kitchen towels
kitchen towels
colander
colander
blender
blender
aluminum foil
aluminum foil
oven
oven
food processor
food processor
baking sheet
baking sheet
pot
pot
kitchen towels
kitchen towels
colander
colander
blender
blender
aluminum foil
aluminum foil
oven
oven


Instructions

Preheat oven to 375 degrees F. Spread butternut squash tossed in olive oil and season with salt and pepper on a baking sheet, cover in foil and bake for about 30 minutes, or until tender. Remove the foil for and roast for an additional 5 minutes. On a separate sheet, spread out the hazelnuts and roast for about 7 minutes at about 350 degrees F. Transfer the nuts to a colander and use a tea towel rub off the skins. Using a food processor, blend fine. In a stock pot, saute the onions in remaining olive oil until they are translucent, about 3 minutes. Add garlic, sage, and blended hazelnuts and stir an additional 1-2 minutes. Add the butternut squash and broth. Bring to a simmer, stirring, and cook for about 5 minutes. Let the soup cool and then pure it in a blender or food processor. Return to the pot and season with red pepper flakes, salt, and pepper. Serve with a garnish of sour cream.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.68
Ingredient
2 cups butternut squash
2 tablespoons olive oil
¼ cups hazelnuts
½ mediums onion
2 cloves garlic
1 teaspoon diced fresh sage
2 cups vegetable broth
some sour cream
Price
$0.62
$0.33
$0.36
$0.12
$0.13
$0.21
$1.51
$0.08
$3.37

Tips

Health Tips

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
321 Calories
4g Protein
24g Total Fat
25g Carbs
45% Health Score
Limit These
Calories
321
16%

Fat
24g
38%

  Saturated Fat
3g
21%

Carbohydrates
25g
9%

  Sugar
7g
8%

Cholesterol
3mg
1%

Sodium
1050mg
46%

Get Enough Of These
Protein
4g
9%

Vitamin A
15438IU
309%

Copper
3mg
171%

Manganese
1mg
70%

Vitamin E
6mg
42%

Vitamin C
33mg
40%

Fiber
4g
20%

Magnesium
77mg
19%

Potassium
660mg
19%

Vitamin B6
0.37mg
19%

Vitamin B1
0.26mg
17%

Folate
60µg
15%

Vitamin K
12µg
12%

Iron
2mg
11%

Phosphorus
109mg
11%

Calcium
109mg
11%

Vitamin B3
2mg
10%

Vitamin B5
0.77mg
8%

Zinc
0.7mg
5%

Vitamin B2
0.07mg
4%

Selenium
1µg
3%

covered percent of daily need

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