Roasting butternut squash with herbs and garlic gives this healthy soup a more complex flavor. A bit of maple syrup adds sweetness, while a splash of apple-cider vinegar brightens up the flavors. This easy recipe requires just 15 minutes of active prep time, but you can cut down on that even more by buying precut squash. Serve with bread and a salad for a light supper, or as a starter for a holiday meal. Source: Eatingwell.com, July 2019

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Ingredients

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Directions

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  • Preheat oven to 450 degrees F. Place squash, shallots, garlic, thyme, rosemary and sage on a large rimmed baking sheet. Drizzle with oil; toss to coat. Spread in an even layer. Roast until very tender, 30 to 35 minutes, stirring halfway through cook time. Remove and discard the thyme and rosemary. Transfer the remaining squash mixture to a blender.

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  • Add broth to the blender. Secure lid on the blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Puree until smooth, about 45 seconds. (Use caution when pureeing hot liquids, and puree the squash with the broth in batches if necessary.)

  • Pour the soup into a medium saucepan; stir in vinegar, maple syrup and salt. Bring to a boil over medium-high heat, stirring occasionally. Ladle evenly into 6 bowls; dollop each with 1 1/2 tablespoons crème fraîche. Garnish with thyme leaves, if desired.

Tips

To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition Facts

223 calories; 12.2 g total fat; 5.3 g saturated fat; 17 mg cholesterol; 396 mg sodium. 663 mg potassium; 25.2 g carbohydrates; 3.1 g fiber; 8 g sugar; 4.5 g protein; 15359 IU vitamin a iu; 33 mg vitamin c; 43 mcg folate; 88 mg calcium; 1 mg iron; 55 mg magnesium; 4 g added sugar;

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