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Sweet 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 $2.31

$2.31 per serving

1 people like this recipe

1 likes

This recipe is ready in 90 minutes

Ready in 1 hour and 30 minutes

2 fall,winter,vegetarian,gluten-free,primal,gluten free,lacto ovo vegetarian,primal soup,antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:52%

Spoonacular Score: 52%

 

Sweet Roasted Butternut Squash Soup is a hor d'oeuvre that serves 2. One portion of this dish contains roughly 6g of protein, 29g of fat, and a total of 496 calories. For $2.31 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. 1 person has made this recipe and would make it again. Autumn will be even more special with this recipe. If you have pepper, yellow onion, heavy cream, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 70%. Try Sweet Spiced Roasted Butternut Squash Soup {Vegan}, Sweet Spiced Roasted Butternut Squash, and Butternut Squash Sweet Potato Soup for similar recipes.

Ingredients

Servings:
1 medium
1 medium butternut squash
butternut squash
2 Tbsps
2 Tbsps unsalted butter
unsalted butter
1 medium
1 medium fuji apple
fuji apple
0.5 medium
0.5 medium yellow onion
yellow onion
1.5 tsps
1.5 tsps fresh rubbed sage
fresh rubbed sage
1.25 cups
1.25 cups vegetable broth
vegetable broth
1.25 cups
1.25 cups water
water
1 tsp
1 tsp kosher salt
kosher salt
0.25 tsps
0.25 tsps white pepper
white pepper
1 Dash
1 Dash black pepper
black pepper
0.33 cup
0.33 cup heavy cream
heavy cream
2 Tbsps
2 Tbsps sour cream
sour cream
1 medium butternut squash
1 medium
butternut squash
2 Tbsps unsalted butter
2 Tbsps
unsalted butter
1 medium fuji apple
1 medium
fuji apple
0.5 medium yellow onion
0.5 medium
yellow onion
1.5 tsps fresh rubbed sage
1.5 tsps
fresh rubbed sage
1.25 cups vegetable broth
1.25 cups
vegetable broth
1.25 cups water
1.25 cups
water
1 tsp kosher salt
1 tsp
kosher salt
0.25 tsps white pepper
0.25 tsps
white pepper
1 Dash black pepper
1 Dash
black pepper
0.33 cup heavy cream
0.33 cup
heavy cream
2 Tbsps sour cream
2 Tbsps
sour cream

Equipment

immersion blender
immersion blender
aluminum foil
aluminum foil
baking sheet
baking sheet
wire rack
wire rack
sauce pan
sauce pan
oven
oven
frying pan
frying pan
immersion blender
immersion blender
aluminum foil
aluminum foil
baking sheet
baking sheet
wire rack
wire rack
sauce pan
sauce pan
oven
oven
frying pan
frying pan


Instructions

  1. Preheat oven to 425F with a rack in the middle.
  2. Line a baking sheet with aluminum foil.
  3. Cut squash in half lengthwise and remove seeds.
  4. Place the squash halves with the cut side up on the baking sheet.
  5. Brush 1 tablespoon of melted butter over the squash.
  6. Season with salt and pepper.
  7. Roast 45 minutes to 1 hour until tender.
  8. While the squash is roasting, peel, core, and dice the apple. Dice the onion. Melt the remaining tablespoon of butter in a large saucepan.
  9. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes.
  10. Remove the pan from the heat and set aside.
  11. When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
  12. Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.
  13. Using an immersion blender, purée the soup in batches until smooth.
  14. Season with salt and pepper as needed.
  15. Serve garnished with the sour cream, if using.

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

Price Breakdown

Cost per Serving: $2.31
Ingredient
1 medium butternut squash
2 tablespoons unsalted butter
1 medium fuji apple
½ mediums yellow onion
1.25 cups vegetable broth
¼ teaspoons white pepper
⅓ cups heavy cream
2 tablespoons sour cream
Price
$1.65
$0.24
$1.01
$0.12
$0.94
$0.06
$0.43
$0.16
$4.61

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.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

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

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • 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.

Disclaimer

Nutritional Information

Quickview
495 Calories
5g Protein
28g Total Fat
62g Carbs
16% Health Score
Limit These
Calories
495
25%

Fat
28g
45%

  Saturated Fat
17g
111%

Carbohydrates
62g
21%

  Sugar
20g
23%

Cholesterol
90mg
30%

Sodium
1800mg
78%

Get Enough Of These
Protein
5g
11%

Vitamin A
41237IU
825%

Vitamin C
85mg
104%

Potassium
1509mg
43%

Vitamin E
6mg
42%

Manganese
0.85mg
42%

Fiber
10g
41%

Magnesium
141mg
35%

Vitamin B6
0.67mg
33%

Folate
112µg
28%

Vitamin B1
0.42mg
28%

Calcium
241mg
24%

Vitamin B3
4mg
23%

Phosphorus
184mg
18%

Vitamin B5
1mg
17%

Copper
0.34mg
17%

Iron
2mg
16%

Vitamin B2
0.18mg
10%

Vitamin K
10µg
10%

Zinc
0.82mg
5%

Selenium
2µg
4%

Vitamin D
0.54µg
4%

Vitamin B12
0.13µg
2%

covered percent of daily need

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