Safety-scanned gluten-free recipe
Roasted Butternut Squash Soup
Roasted Butternut Squash Soup is a hor d'oeuvre that serves 2. For $2.18 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 388 calories, 11g of protein, and 11g of fat. It will be a hit at your Autumn event. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. Head to the store and pick up butternut squash, sage, onion, and a few other things to make it today. It is brought to you by spoonacular user maplewoodroad. Similar recipes include Roasted Butternut Squash Soup, Roasted Butternut Squash Soup, and Roasted Butternut Squash Soup.
Ingredients
Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.
Directions
- Cut butternut squash in half (lengthwise) and scoop out the seeds.
- Rub 1/4 Tbsp olive oil on flesh and add salt and pepper.
- Bake (face down) at 425℉ for about 50 minutes or until flesh is soft.
- Sauté onion over medium heat in remaining olive oil until soft, about 3 minutes.
- Add garlic and 1 tsp of salt, stir frequently for about a minute.
- Add squash, about 1-1/2 c chicken stock, nutmeg, 1 Tbsp butter, and season with freshly ground pepper and salt.
- Cook for about 10 minutes, so everything will blend together.
- Either transfer the soup to your blender or use an immersion blender directly in the pot (add the remaining stock if needed).
- Taste and season to perfection (in my case, I added another Tbsp butter).
- Garnish with sage and serve.
Nutrition
| Calories | 387.55 kcal |
|---|---|
| Fat | 10.92 g |
| Carbohydrates | 68.67 g |
| Protein | 11.44 g |
Cook alongside the community
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Visit Gluten-Free RecipesSource: Spoonacular