By Lonza Vella
Roasted Butternut Squash Soup
9 steps
Prep:15minCook:1h 15min
Healthy and 21 day fix friendly 1 green 1 tsp
Updated at: Thu, 17 Aug 2023 14:18:22 GMT
Nutrition balance score
Great
Glycemic Index
59
Moderate
Glycemic Load
8
Low
Nutrition per serving
Calories120.1 kcal (6%)
Total Fat7.2 g (10%)
Carbs13.3 g (5%)
Sugars3.8 g (4%)
Protein3.2 g (6%)
Sodium42.5 mg (2%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Preheat oven to 400 f
Step 2
Peel squash, cut in half lengthwise and scoop out seeds and flesh. Peel carrot.
Peeler
KnifeStep 3
Cut squash and carrot in uniform 1 inch pieces and place on a lined baking sheet.
Knife
Baking sheet
Parchment paperStep 4
Chop onion and mix with squash and carrots
KnifeStep 5
Sprinkle veggies with Italian seasoning and olive oil. Mix together to coat
Step 6
Place in oven and roast for 45 mins
Baking sheetStep 7
Once roasted, place veggies in a pot or Dutch oven. Cover with 3 cups of chicken broth. Simmer for a few minutes.
Dutch OvenStep 8
In batches blend the veggies. Or you can carefully blend the veggies with an immersion blender.
BlenderMixStep 9
Once blended, pour back into pot and add coconut milk. Simmer for a few minutes. Enjoy
Dutch OvenNotes
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