Roasted Garlic Butternut Soup |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 9 |
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This lower-fat soup is creamy, really intense in flavor and offers 545 mg of potassium. âRobin Haas, Cranston, Rhode, Island Ingredients:
1 whole garlic bulb |
1 teaspoon olive oil |
1 medium butternut squash (3 pounds), peeled and cubed |
1 medium sweet potato, peeled and cubed |
1 large onion, chopped |
2 tablespoons butter |
3-1/4 cups water |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1 teaspoon paprika |
1/2 teaspoon pepper |
1/4 teaspoon salt |
9 tablespoons crumbled blue cheese |
Directions:
1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with oil; wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
2. Meanwhile, in a Dutch oven, saute the squash, sweet potato and onion in butter until crisp-tender. Add the water, broth, paprika, pepper and salt; squeeze softened garlic into pan. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly.
3. In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; top with blue cheese. Yield: 9 servings (2-1/4 quarts).
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