Roasted Butternut Squash Soup

Makes 8
Prep 10 m
Bake 60 m
Cook 25 - 30 m



  1. 1 of 4 Heat oven to 350 degrees F. In roasting pan, mix squash and 2 tablespoons oil. Arrange squash, curved side up; place garlic in curved part of squash.
  2. 2 of 4 Roast in 350 degree F oven 1 hour or until tender. Turn halfway through cooking.
  3. 3 of 4 In large pot, heat remaining oil. Add onion; saute 5 minutes, until softened. Add squash, garlic, apple, broth, cider, salt, black pepper and nutmeg. Bring to a boil over high heat. Cover; reduce heat to medium. Simmer 25 minutes, until apple and squash are very soft.
  4. 4 of 4 Working in batches, puree soup in food processor. Rewarm. Garnish with sour cream and cinnamon. Makes 8 servings.
Nutrition Information for Roasted Butternut Squash Soup
Servings Per Recipe: 8
Per Serving: 161 kcal cal., 2 g pro., 2 g sat. fat, 4 g fiber, 8 mg chol., 936 mg sodium, 21 g carb., 9 g Fat, total