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By cookieandkate.com
Roasted Butternut Squash Soup
Instructions
Prep:10minCook:55min
This homemade butternut squash soup is the best I've ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. Recipe yields about 4 bowls or 6 cups of soup.
Updated at: Fri, 04 Oct 2024 10:07:00 GMT
Nutrition balance score
Good
Glycemic Index
67
Moderate
Glycemic Load
21
High
Nutrition per serving
Calories180 kcal (9%)
Total Fat6.7 g (10%)
Carbs31.2 g (12%)
Sugars7.4 g (8%)
Protein3.1 g (6%)
Sodium1095.8 mg (55%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1butternut squash
large, halved vertically, and seeds removed
1 tablespoonolive oil
plus more for drizzling
½ cupshallot
chopped
1 teaspoonsalt
4garlic cloves
pressed or minced
1 teaspoonmaple syrup
⅛ teaspoonground nutmeg
freshly ground black pepper
to taste
3 cupsvegetable broth
as needed
1 tablespoonsbutter
to taste
Instructions
View on cookieandkate.com
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Notes
105 liked
9 disliked
Easy
Delicious
Go-to
Makes leftovers
Special occasion