Roasted Butternut Squash Soup Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 450.
In a roasting pan, toss 3 cups butternut squash, peeled and seeded, cut into large chunks.
Add the orange juice, dark brown sugar, and cinnamon stick.
Cover and bake for 1 hour or until tender.
Discard cinnamon stick, drain and set juice aside.
In a heavy-bottomed stock pot place the butter, leeks, onion and apple.
Cook slowly over a medium flame, stirring frequently until very tender. Do not allow to color.
Add 4 cups chicken stock or vegetable bouillon. Bring to a low boil.
Add squash, but not the squash juice.
Cook for five minutes and add the 1/3 cup heavy cream (optional) and simmer for about 5 minutes.
Cool and puree with a hand blender until very smooth.
Ladle puree into six warm bowls. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	336.5 Kcal (1409 kJ)
Calories from fat	194.05 Kcal
		% Daily Value*
Total Fat	21.56g	33%
Cholesterol	34.18mg	11%
Sodium	242.44mg	10%
Potassium	525.31mg	11%
Total Carbs	32.2g	11%
Sugars	19.12g	76%
Dietary Fiber	1.96g	8%
Protein	6.36g	13%
Vitamin C	27.8mg	46%
Vitamin A	0.8mg	26%
Iron	1.1mg	6%
Calcium	69.1mg	7%

Amount Per 100 g
Calories	106.2 Kcal (445 kJ)
Calories from fat	61.24 Kcal
		% Daily Value*
Total Fat	6.8g	33%
Cholesterol	10.79mg	11%
Sodium	76.52mg	10%
Potassium	165.79mg	11%
Total Carbs	10.16g	11%
Sugars	6.03g	76%
Dietary Fiber	0.62g	8%
Protein	2.01g	13%
Vitamin C	8.8mg	46%
Vitamin A	0.3mg	26%
Iron	0.4mg	6%
Calcium	21.8mg	7%

* 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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