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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 $2.46

$2.46 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 antipasti,soup,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:63%

Spoonacular Score: 63%

 

You can never have too many hor d'oeuvre recipes, so give Sweet Roasted Butternut Squash Soup a try. For $2.46 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains around 6g of protein, 29g of fat, and a total of 496 calories. This recipe serves 2. It can be enjoyed any time, but it is especially good for Autumn. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. A mixture of butternut squash, pepper, water, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. With a spoonacular score of 53%, this dish is solid. If you like this recipe, you might also like recipes such as Sweet Spiced Roasted Butternut Squash Soup {Vegan}, Sweet Spiced Roasted Butternut Squash, and Butternut Squash And Sweet Potato Soup.

Sparkling Wine and Sparkling rosé are great choices for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The McBride Sisters Brut rosé with a 4.8 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

McBride Sisters Brut Rose

This sparkling wine exhibits a superb, long finish, backed by crisp acidity with complex aromas of red cherry, strawberry and floral notes.

» Get this wine on Wine.com

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
1.5 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
1.5 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: $2.61
Ingredient
1 medium butternut squash
2 tablespoons unsalted butter
1 medium fuji apple
½ mediums yellow onion
1.5 teaspoons fresh rubbed sage
1.5 teaspoons fresh rubbed sage
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
$0.31
$0.31
$0.94
$0.06
$0.43
$0.16
$5.23

Nutritional Information

Quickview
498 Calories
5g Protein
28g Total Fat
63g Carbs
20% Health Score
Limit These
Calories
498k
25%

Fat
28g
44%

  Saturated Fat
17g
111%

Carbohydrates
63g
21%

  Sugar
21g
24%

Cholesterol
82mg
27%

Sodium
1790mg
78%

Get Enough Of These
Protein
5g
12%

Vitamin A
41233IU
825%

Copper
9mg
472%

Vitamin C
85mg
103%

Manganese
1mg
57%

Potassium
1527mg
44%

Vitamin E
6mg
42%

Fiber
10g
42%

Magnesium
145mg
36%

Vitamin B6
0.67mg
33%

Vitamin B1
0.42mg
28%

Folate
111µg
28%

Calcium
259mg
26%

Vitamin B3
4mg
23%

Iron
3mg
18%

Phosphorus
178mg
18%

Vitamin B5
1mg
17%

Vitamin B2
0.21mg
12%

Vitamin K
8µg
8%

Zinc
0.87mg
6%

Vitamin D
0.84µg
6%

Selenium
3µg
5%

Vitamin B12
0.11µg
2%

covered percent of daily need

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