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Photo by Erich Boenzli

Every year, I try to improve my favorite butternut squash dish: Roasted Butternut Squash Soup. This year's version is so far my favorite and that's why I've decided to share it with you.

2 lbs butternut squash, cut in half and de-seeded
2 c chicken stock
1 Tbsp extra-virgin olive oil
1 c sweet onion, chopped
2 cloves garlic, chopped
1/4 tsp nutmeg, grated
1-2 Tbsp butter
salt and pepper
sage for garnish
2
Nutritions

Calories
425

Sodium
712mg
29% DV

Fat
23g
36% DV

Protein
15g
31% DV

Carbs
52g
17% DV

Fiber
10g
40% DV

A fancy-looking but easy-to prepare dinner fit for guests, this Roasted Butternut Squash Soup meal will warm you right through!

1 (4 lb.) butternut squash
2 Tbsp. butter or olive oil
salt
pepper
2 cloves or 2 tsp. garlic, minced
1 medium onion ( sliced and separated )
1 red bell pepper ( sliced )
To make the soup:
1/2 tsp. thyme
2 1/2 c. chicken broth
1/2 c. water
1 tsp. chives
1/3 c. heavy cream ( optional )
Roasted pumpkin seeds or sunflower seeds for garnish
6
Preheat the oven to 425 degrees Fahrenheit. Begin by carefully slicing your squash in half lengthwise with a very sharp knife. Please use caution. If you didn\\\\\\\'t quite split it in half, you can...
See the full directions on my site
Nutritions

Calories
214

Sodium
669mg
27% DV

Fat
15g
23% DV

Protein
6g
13% DV

Carbs
16g
5% DV

Fiber
4g
18% DV

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