This lower-fat soup is creamy, really intense in flavor and offers 545 mg of potassium. —Robin Haas, Cranston, Rhode, Island
Roasted Garlic Butternut Soup
Roasted Garlic Butternut Soup
Prep Time
35 min
Cook Time
20 min
Yield
9 servings (2-1/4 quarts)
Ingredients
- 1 whole garlic bulb
- 1 teaspoon olive oil
- 1 medium butternut squash (3 pounds), peeled and cubed
- 1 medium sweet potato, peeled and cubed
- 1 large onion, chopped
- 2 tablespoons butter
- 3-1/4 cups water
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 9 tablespoons crumbled blue cheese
Directions
- Preheat oven to 425°. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with oil; wrap in heavy-duty foil. Bake 30-35 minutes or until softened. Cool for 10-15 minutes.
- Meanwhile, in a Dutch oven, saute squash, sweet potato and onion in butter until crisp-tender. Add water, broth, paprika, pepper and salt; squeeze softened garlic into pan. Bring to a boil. Reduce heat; cover and simmer 20-25 minutes or until vegetables are tender. Cool slightly.
- In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; top with blue cheese.
Nutrition Facts
1 cup soup with 1 tablespoon blue cheese: 144 calories, 6g fat (3g saturated fat), 13mg cholesterol, 340mg sodium, 21g carbohydrate (6g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.
Loading Popular in the Community
Loading Reviews
