Roasted Butternut Squash Soup
The recipe Roasted Butternut Squash Soup can be made in around 45 minutes. This recipe makes 2 servings with 334 calories, 4g of protein, and 26g of fat each. For $1.73 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. A mixture of butternut squash, olive oil, sage, and a handful of other ingredients are all it takes to make this recipe so tasty. Not a lot of people made this recipe, and 1 would say it hit the spot. It can be enjoyed any time, but it is especially good for Autumn. It works well as a hor d'oeuvre. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 78%. If you like this recipe, take a look at these similar recipes: Roasted Butternut Squash Soup, Roasted Butternut Squash Soup, and Roasted Butternut Squash Soup.
- Serves: 2
- Time: 45 Mins
- Category: antipasti, soup, starter, snack, appetizer, antipasto, hor d'oeuvre
- Health Rating: 41.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
butternut squash | 280.0 | grams | None |
 |
olive oil | 2.0 | Tbsps | None |
 |
salt and pepper | 2.0 | servings | None |
 |
hazelnuts | 30.0 | grams | None |
 |
onion | 0.5 | mediums | None |
 |
garlic | 2.0 | cloves | None |
 |
sage | 1.0 | teaspoon | None |
 |
vegetable broth | 470.0 | milliliters | None |
 |
pepper flakes | 1.0 | pinch | None |
 |
cream | 2.0 | servings | None |
butternut squash
Qty: 280.0
Metric: grams
Price: None
olive oil
Qty: 2.0
Metric: Tbsps
Price: None
salt and pepper
Qty: 2.0
Metric: servings
Price: None
hazelnuts
Qty: 30.0
Metric: grams
Price: None
onion
Qty: 0.5
Metric: mediums
Price: None
garlic
Qty: 2.0
Metric: cloves
Price: None
sage
Qty: 1.0
Metric: teaspoon
Price: None
vegetable broth
Qty: 470.0
Metric: milliliters
Price: None
pepper flakes
Qty: 1.0
Metric: pinch
Price: None
cream
Qty: 2.0
Metric: servings
Price: None
Instructions
Step 1: Preheat oven to 375 degrees F.
Equipment:
- oven
Step 2: Spread butternut squash tossed in olive oil and season with salt and pepper on a baking sheet, cover in foil and bake for about 30 minutes, or until tender.
Ingredients:
- butternut squash
- salt and pepper
- olive oil
- spread
Equipment:
- baking sheet
- oven
- aluminum foil
Step 3: Remove the foil for and roast for an additional 5 minutes.
Equipment:
- aluminum foil
Step 4: On a separate sheet, spread out the hazelnuts and roast for about 7 minutes at about 350 degrees F.
Ingredients:
- hazelnuts
- spread
Step 5: Transfer the nuts to a colander and use a tea towel rub off the skins. Using a food processor, blend fine.
Ingredients:
- nuts
- dry seasoning rub
- tea
Equipment:
- food processor
- kitchen towels
- colander
Step 6: In a stock pot, saute the onions in remaining olive oil until they are translucent, about 3 minutes.
Ingredients:
- olive oil
- onion
- stock
Equipment:
- pot
Step 7: Add garlic, sage, and blended hazelnuts and stir an additional 1-2 minutes.
Ingredients:
- hazelnuts
- garlic
- sage
Step 8: Add the butternut squash and broth. Bring to a simmer, stirring, and cook for about 5 minutes.
Ingredients:
- butternut squash
- broth
Step 9: Let the soup cool and then pure it in a blender or food processor.
Ingredients:
- soup
Equipment:
- food processor
- blender
Step 10: Return to the pot and season with red pepper flakes, salt, and pepper.
Ingredients:
- red pepper flakes
- pepper
- salt
Equipment:
- pot
Step 11: Serve with a garnish of sour cream.
Ingredients:
- sour cream
Dietary Information
- Vegetarian
- Gluten-Free
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 333.54 kcal | 16.68% |
| Fat | 25.69 g | 39.52% |
| Saturated Fat | 3.89 g | 24.29% |
| Carbohydrates | 26.19 g | 8.73% |
| Net Carbohydrates | 21.32 g | 7.75% |
| Sugar | 7.34 g | 8.15% |
| Cholesterol | 7.08 mg | 2.36% |
| Sodium | 1145.87 mg | 49.82% |
| Alcohol | 0.0 g | 100.0% |
| Alcohol % | 0.0 % | 100.0% |
| Protein | 4.49 g | 8.97% |
| Vitamin A | 15475.95 IU | 309.52% |
| Copper | 3.41 mg | 170.63% |
| Manganese | 1.4 mg | 69.84% |
| Vitamin E | 6.35 mg | 42.36% |
| Vitamin C | 33.42 mg | 40.51% |
| Magnesium | 78.53 mg | 19.63% |
| Fiber | 4.87 g | 19.5% |
| Potassium | 667.4 mg | 19.07% |
| Vitamin B6 | 0.38 mg | 18.81% |
| Vitamin B1 | 0.26 mg | 17.37% |
| Folate | 60.8 µg | 15.2% |
| Vitamin K | 12.49 µg | 11.9% |
| Calcium | 115.16 mg | 11.52% |
| Phosphorus | 111.9 mg | 11.19% |
| Iron | 2.0 mg | 11.13% |
| Vitamin B3 | 2.02 mg | 10.1% |
| Vitamin B5 | 0.79 mg | 7.9% |
| Zinc | 0.72 mg | 4.8% |
| Vitamin B2 | 0.08 mg | 4.56% |
| Selenium | 2.08 µg | 2.97% |
