Roasted Butternut Squash {Spiderweb} Soup

If you want to add more gluten free, lacto ovo vegetarian, and primal recipes to your recipe box, Roasted Butternut Squash {Spiderweb} Soup might be a recipe you should try. This recipe makes 4 servings with 274 calories, 4g of protein, and 14g of fat each. For $2.0 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Winter. Head to the store and pick up cinnamon, sour cream, pepper, and a few other things to make it today. It works well as a soup. It is brought to you by The Corner Kitchen. 1135 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is excellent. If you like this recipe, you might also like recipes such as Roasted Butternut Squash Soup, Roasted butternut squash soup, and Roasted Butternut Squash Soup.

Servings: 4

 

Ingredients:

1 small apple, peeled, cored & diced

1 bay leaf

1 two and a half - three pound butternut squash

2 medium carrots, peeled and diced

2 celery stalks, diced

5-6 cups chicken broth

1/2 teaspoon cinnamon

1 1/2 teaspoons dried sage

2 cloves garlic, minced

3 tablespoons olive oil, divided

1 small onion, diced

pepper

salt

1/4 cup sour cream (for the spiderweb)

1 teaspoon thyme

2 teaspoons corriander

1 wooden skewer

Equipment:

oven

baking sheet

dutch oven

immersion blender

blender

kitchen scissors

skewers

bowl

Cooking instruction summary:

Preheat the oven to 400 degrees F.Peel, remove the seeds and roughly dice the squash into 1/2-inch cubes. Toss the squash with 1 tablespoon of olive oil, 1 teaspoon salt and 1/4 teaspoon fresh ground pepper. Spread in an even layer on a baking sheet and roast for 10 minutes. Remove the baking sheet from the oven, flip the pieces of squash over and baking for another 10 minutes, or until the pieces of squash have browned. Remove the squash from the oven.While the squash is roasting begin to prepare the soup.Heat the remaining olive oil in a Dutch oven over medium heat. Add in the onion, carrot, celery, apple, garlic, sage, corriander, cinnamon, thyme, 1/2 teaspoon salt and 1/2 teaspoon fresh ground pepper. Stir to combine. Cook for about 10 minutes, until the vegetables are soft.Stir in the broth*, bay leaf and roasted squash. Bring the soup to a boil, them reduce the heat and simmer for 20 minutes.Use an immersion blender to puree the soup. Or, transfer the soup to a standard blender to puree, working in batches if necessary.Add 3-4 tablespoons of sour cream to a small Ziploc bag. Seal the bag, and use scissors to snip off a tiny corner of the bag. Starting at the center of the bowl, and working your way to the edge, drizzle the sour cream in a spiral. To create the spiderweb, drag the end of a wooden skewer from the center of the circle to just beyond the outer edge. Do this six to eight times around the entire circle.Serve immediately.

 

Step by step:


1. Preheat the oven to 400 degrees F.Peel, remove the seeds and roughly dice the squash into 1/2-inch cubes. Toss the squash with 1 tablespoon of olive oil, 1 teaspoon salt and 1/4 teaspoon fresh ground pepper.

2. Spread in an even layer on a baking sheet and roast for 10 minutes.

3. Remove the baking sheet from the oven, flip the pieces of squash over and baking for another 10 minutes, or until the pieces of squash have browned.

4. Remove the squash from the oven.While the squash is roasting begin to prepare the soup.

5. Heat the remaining olive oil in a Dutch oven over medium heat.

6. Add in the onion, carrot, celery, apple, garlic, sage, corriander, cinnamon, thyme, 1/2 teaspoon salt and 1/2 teaspoon fresh ground pepper. Stir to combine. Cook for about 10 minutes, until the vegetables are soft.Stir in the broth*, bay leaf and roasted squash. Bring the soup to a boil, them reduce the heat and simmer for 20 minutes.Use an immersion blender to puree the soup. Or, transfer the soup to a standard blender to puree, working in batches if necessary.

7. Add 3-4 tablespoons of sour cream to a small Ziploc bag. Seal the bag, and use scissors to snip off a tiny corner of the bag. Starting at the center of the bowl, and working your way to the edge, drizzle the sour cream in a spiral. To create the spiderweb, drag the end of a wooden skewer from the center of the circle to just beyond the outer edge. Do this six to eight times around the entire circle.

8. Serve immediately.


Nutrition Information:

Quickview
285k Calories
4g Protein
14g Total Fat
38g Carbs
40% Health Score
Limit These
Calories
285k
14%

Fat
14g
22%

  Saturated Fat
3g
21%

Carbohydrates
38g
13%

  Sugar
13g
15%

Cholesterol
7mg
2%

Sodium
1315mg
57%

Get Enough Of These
Protein
4g
10%

Vitamin A
27512IU
550%

Vitamin C
161mg
196%

Vitamin E
5mg
38%

Manganese
0.76mg
38%

Potassium
1251mg
36%

Vitamin B6
0.63mg
32%

Fiber
7g
31%

Vitamin B3
4mg
24%

Folate
97µg
24%

Magnesium
86mg
22%

Vitamin B1
0.27mg
18%

Vitamin K
18µg
18%

Phosphorus
159mg
16%

Calcium
154mg
15%

Iron
2mg
15%

Copper
0.27mg
13%

Vitamin B5
1mg
12%

Vitamin B2
0.19mg
11%

Zinc
0.88mg
6%

Vitamin B12
0.16µg
3%

Selenium
1µg
2%

covered percent of daily need
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