Roasted Garlic & Butternut Parmesan Soup

Need a gluten free and primal hor d'oeuvre? Roasted Garlic & Butternut Parmesan Soup could be an amazing recipe to try. One portion of this dish contains around 9g of protein, 20g of fat, and a total of 289 calories. This recipe serves 7. For $1.1 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up butternut squash, sea salt, romano cheese, and a few other things to make it today. 2 people have tried and liked this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Winter will be even more special with this recipe. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is solid. Similar recipes include Roasted Butternut Squash with Parmesan-Garlic Breadcrumbs, Roasted Garlic Butternut Soup, and Roasted Garlic Butternut Squash Soup.

Servings: 7

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400F. In a large roasting pan, mix the butternut squash and the onion, drizzle with olive oil and sea salt. Take about 12 inches of parchment paper and place garlic in centre. Drizzle with olive oil and sea salt. Wrap tightly, and then wrap parchment in foil (I dont like putting foil directly on food, but its up to you!). Place this package beside the roasting pan in the oven. Bake for about 45 minutes or until squash is tender and garlic is mushy. Add the squash and onion (and all the pan juices) to a glass blender and blend adding stock to desired consistency. Squeeze out garlic and add (with all the olive oil from the little package) into the squash pure and continue to blend until smooth. Add to a large sauce pan and mix in milk and Parmesan. Bring to a simmer. Simmer for 10 minutes and serve with a drizzle of Olive oil and additional Parmesan.

 

Step by step:

1. Preheat oven to 400F.

2. In a large roasting pan, mix the butternut squash and the onion, drizzle with olive oil and sea salt.

3. Take about 12 inches of parchment paper and place garlic in centre.

4. Drizzle with olive oil and sea salt. Wrap tightly, and then wrap parchment in foil (I dont like putting foil directly on food, but its up to you!).

5. Place this package beside the roasting pan in the oven.

6. Bake for about 45 minutes or until squash is tender and garlic is mushy.

7. Add the squash and onion (and all the pan juices) to a glass blender and blend adding stock to desired consistency. Squeeze out garlic and add (with all the olive oil from the little package) into the squash pure and continue to blend until smooth.

8. Add to a large sauce pan and mix in milk and Parmesan. Bring to a simmer.

9. Simmer for 10 minutes and serve with a drizzle of Olive oil and additional Parmesan.

Nutrition Information:

covered percent of daily need