Roasted Garlic Butternut Soup

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Roasted Garlic Butternut Soup

Roasted Garlic Butternut Soup

Roasted Garlic Butternut Soup is a main course that serves 9. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 230 calories, 15g of protein, and 9g of fat. A mixture of water, sweet potato, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 55 minutes. Winter will be even more special with this recipe. It is a good option if you're following a gluten free and primal diet. If you like this recipe, you might also like recipes such as Roasted Garlic & Butternut Parmesan Soup, Roasted Butternut Squash Soup, and Sweet Roasted Butternut Squash Soup.

Instructions

1
Remove papery outer skin from garlic (do not peel or separate cloves).
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CloveClove
GarlicGarlic
2
Cut top off of garlic bulb.
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GarlicGarlic
3
Brush with oil; wrap in heavy-duty foil.
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WrapWrap
Cooking OilCooking Oil
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Aluminum FoilAluminum Foil
4
Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
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OvenOven
5
Meanwhile, in a Dutch oven, saute the squash, sweet potato and onion in butter until crisp-tender.
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Sweet PotatoSweet Potato
ButterButter
SquashSquash
OnionOnion
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Dutch OvenDutch Oven
6
Add the water, broth, paprika, pepper and salt; squeeze softened garlic into pan. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly.
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VegetableVegetable
PaprikaPaprika
GarlicGarlic
PepperPepper
BrothBroth
WaterWater
SaltSalt
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Frying PanFrying Pan
7
In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; top with blue cheese.
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Blue CheeseBlue Cheese
SoupSoup
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Food ProcessorFood Processor
BowlBowl
LadleLadle
Frying PanFrying Pan
DifficultyHard
Ready In55 m.
Servings9
Health Score14
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