Roasted Butternut Squash Soup

This crave-worthy recipe gets its circulate from simmering the squash and vegetables in the oven, to the lead pureeing them into a velvety-smooth soup.

The ingredient of Roasted Butternut Squash Soup

1. 2 butternut squash medium, peeled and deseeded, approximately 40 oz. affix
2. 1 yellow onion medium
3. 1 carrot large
4. 1 clove garlic
5. 3 tablespoons sunflower oil or olive oil
6. 1/4 teaspoon nutmeg
7. 1/8 teaspoon cinnamon
8. 1 dash cayenne
9. 1 teaspoon salt for soup
10. 1/4 teaspoon black pepper for soup
11. 4 cups vegetable broth or chicken broth, for soup
12. 1 tablespoon maple syrup
13. 1 cup vegetable broth or chicken broth, if necessary, for thinning
14. salt to taste, for serving
15. black pepper to taste, for serving

The instruction how to make Roasted Butternut Squash Soup

1. Preheat the oven to 400u00b0F.
2. Cut the squash into 1-inch cubes. Cut the onion and carrot into 1/2-inch pieces, and smash the garlic clove.
3. Heat the oil in a large oven-safe pot or Dutch oven over medium-high heat. Once oil is shimmering, add onion, carrot, and garlic. Cook, stirring frequently, until vegetables are lightly golden, 5-6 minutes.
4. Turn off heat and add the squash, nutmeg, cinnamon, cayenne, salt, black pepper, broth, and maple syrup to the onion mixture. Stir briefly to combine. Cover the pot tightly with a lid.
5. Bake the soup mixture on middle rack of oven until vegetables are very tender, 45-60 minutes.
6. Check to see that vegetables are done. Remove from oven or add time as needed.
7. Remove lid and allow the soup to cool for 10 minutes.
8. Transfer contents of the pot to the bowl of a food processor. Process on high until the soup is completely smooth. Alternately, the soup may be pureed using a blender or an immersion blender. Add additional broth to thin the soup, if necessary. Season with additional salt and black pepper, if desired.
9. Pour the soup into bowls and serve.

Nutritions of Roasted Butternut Squash Soup

calories: 160 calories
carbohydrateContent: 26 grams
fatContent: 7 grams
fiberContent: 4 grams
proteinContent: 2 grams
saturatedFatContent: 0.5 grams
sodiumContent: 1320 milligrams
sugarContent: 8 grams