Roasted Butternut Squash Soup Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 350 degrees.
Peel and seed squash and cut into 8 wedges. Drizzle with 2 tablespoons of the olive oil and roast in the oven for one hour.
Heat 1 tablespoon olive oil in large pot,and the chopped onion and sauté 5 minutes.
Add the roasted squash, 4 cloves of crushed garlic, the apple, the 5 cups chicken broth, the 1 cup of cider, and the 1 teaspoon of salt.
Simmer 30 minutes, until apple is very soft.
Puree in food processor.
Garnish with sour cream if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	95.09 Kcal (398 kJ)
Calories from fat	47.39 Kcal
		% Daily Value*
Total Fat	5.27g	8%
Sodium	830.87mg	35%
Potassium	264.79mg	6%
Total Carbs	10.57g	4%
Sugars	6.44g	26%
Dietary Fiber	1.11g	4%
Protein	0.4g	1%
Vitamin C	16.8mg	28%
Vitamin A	0.2mg	6%
Iron	0.2mg	1%
Calcium	27.6mg	3%

Amount Per 100 g
Calories	39.96 Kcal (167 kJ)
Calories from fat	19.91 Kcal
		% Daily Value*
Total Fat	2.21g	8%
Sodium	349.18mg	35%
Potassium	111.28mg	6%
Total Carbs	4.44g	4%
Sugars	2.71g	26%
Dietary Fiber	0.47g	4%
Protein	0.17g	1%
Vitamin C	7.1mg	28%
Vitamin A	0.1mg	6%
Iron	0.1mg	1%
Calcium	11.6mg	3%

* 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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