Roasted Garlic Butternut Soup

Name: Roasted Garlic Butternut Soup
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 9
Cuisine: Global
Ingredients: 9 Tbsps crumbled blue cheese; 2 Tbsps butter; 1 kgs medium butternut squash , peeled and cubed; 397 grams can reduced-sodium chicken broth; 1 whole garlic bulb; 1 teaspoon olive oil; 1 large onion, chopped; 1 teaspoon paprika; 1 teaspoons pepper; 0 teaspoons salt; 1 medium sweet potato, peeled and cubed; 769 milliliters water

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

Remove papery outer skin from garlic (do not peel or separate cloves).

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Clove

Garlic

Cut top off of garlic bulb.

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Garlic

Brush with oil; wrap in heavy-duty foil.

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Wrap

Cooking Oil

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Aluminum Foil

Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.

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Oven

Meanwhile, in a Dutch oven, saute the squash, sweet potato and onion in butter until crisp-tender.

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Sweet Potato

Butter

Squash

Onion

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Dutch Oven

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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Vegetable