Roasted Butternut Squash Soup Recipe | Yummly

Roasted Butternut Squash Soup

FUDGE RIPPLE
19Ingredients
80Minutes
280Calories

Ingredients

US|METRIC
  • 4 cups butternut squash (cut into large dice)
  • 4 cloves garlic (kept whole)
  • 2 shallots (cut in half)
  • salt
  • pepper
  • olive oil
  • 1/2 onion (medium, diced)
  • 2 stalks celery (diced)
  • 1 tablespoon coriander (whole, toasted)
  • 1 teaspoon cumin (whole, toasted)
  • 2 whole cloves (toasted)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon chili pepper (ground chipotle)
  • 1/8 teaspoon red chili flakes (or more if you like very spicy)
  • 1/2 teaspoon dried thyme
  • 1 ounce calvados (optional)
  • 8 cups low sodium chicken broth (or water for vegetarian)
  • 2 teaspoons brown sugar
  • cream (or sour cream, optional for serving)
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    NutritionView More

    280Calories
    Sodium28% DV660mg
    Fat17% DV11g
    Protein27% DV14g
    Carbs12% DV37g
    Fiber16% DV4g
    Calories280Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol<5mg1%
    Sodium660mg28%
    Potassium1200mg34%
    Protein14g27%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate37g12%
    Dietary Fiber4g16%
    Sugars5g10%
    Vitamin A310%
    Vitamin C60%
    Calcium15%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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