Roasted Butternut Squash Soup Recipe

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Ingredients:

Serving

5 lbs butternut squash, peeled and cut into 3/4 inch dice
2 yellow onions, peeled and chopped
1 tbsp finely chopped fresh thyme
3 tbsp olive oil
6 cups chicken broth
1/2 cup dry white wine
1 tsp ground cardamom
2/3 cup heavy cream
sea salt
fresh ground black pepper

Directions:

Preheat oven to 425°F.
Combine squash, onion, thyme and oil.
Place on a cookie sheet (s), in a single layer, and roast 20-30 minutes or until tender, stirring at least once.
Place roasted vegetables in a soup pot and add broth, wine and cardamom.
Bring to a boil, reduce heat and simmer 10 minutes.
Working in small batches, puree the soup in a blender or processor and place in a clean pot.
Bring soup to a boil, reduce heat, stir in cream and season with salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	355.82 Kcal (1490 kJ)
Calories from fat	144.2 Kcal
		% Daily Value*
Total Fat	16.02g	25%
Cholesterol	18.36mg	6%
Sodium	885.78mg	37%
Potassium	1597.16mg	34%
Total Carbs	49.6g	17%
Sugars	7.75g	31%
Dietary Fiber	8.44g	34%
Protein	4.47g	9%
Vitamin C	97.4mg	162%
Vitamin A	3.8mg	126%
Iron	3.9mg	22%
Calcium	216.2mg	22%

Amount Per 100 g
Calories	51.55 Kcal (216 kJ)
Calories from fat	20.89 Kcal
		% Daily Value*
Total Fat	2.32g	25%
Cholesterol	2.66mg	6%
Sodium	128.32mg	37%
Potassium	231.37mg	34%
Total Carbs	7.18g	17%
Sugars	1.12g	31%
Dietary Fiber	1.22g	34%
Protein	0.65g	9%
Vitamin C	14.1mg	162%
Vitamin A	0.5mg	126%
Iron	0.6mg	22%
Calcium	31.3mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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