Easy Roasted Butternut Squash Soup
335kcal
Ingredients
- 1 medium butternut squash. Peeled and cut into 2 inch cubes see note
- 1 large carrot cut to 2 inch pieces.
- 1 large bulb of roasted garlic see earlier post for how to roast garlic
- 1 large shallot
- 3 tablespoons of olive oil divided
- 1 tablespoon of sea salt divided
- 1 tablespoon of crushed black pepper divided
- 1- 1 ½ cups of cream
- 2-3 cups of warm chicken broth
- 4 slices of bacon
- 1 tablespoon of bacon fat from cooked bacon
Method
- Preheat oven to 375.
- Place cubed squash and carrot pieces on lined baking tray and coat with 2 tablespoons of olive oil and ¾ of sea salt and pepper.
- Place garlic bulb and shallot on a piece of aluminum foil and cover with remaining oil, sea salt, and pepper. Wrap up garlic and shallot in foil.
- Place both baking tray and wrapped garlic and shallot in oven and bake for 25 minutes or until fork tender.
- Cook bacon while veggies are baking and be sure to keep 1 tablespoon of bacon fat for soup.
- After the garlic bulb and shallot cool squeeze out the roasted garlic and peel the shallot.
- Place roasted squash, carrots, garlic, shallots, and tablespoon of bacon fat in a blender with 2 cups of warm broth.
- Blend until smooth and then add cream and blend. If too thick add more broth, or cream, or both until desired consistency is reached.
- Garnish with crumbled bacon
Nutrition
Serving10 servingsCalories335kcalCarbohydrates12gProtein5gFat31gSaturated Fat16gPolyunsaturated Fat2gMonounsaturated Fat11gTrans Fat0.01gCholesterol74mgSodium796mgPotassium408mgFiber2gSugar4gVitamin A9870IUVitamin C17mgCalcium82mgIron1mg
Notes
Peeling squash- cut ends off whole squash until pulp is exposed. Then microwave for 4-5 minutes. Be very careful it is very hot after it is done cooking. When squash is cooled it is very easy to peel and cube.