Roasted Butternut Squash Cider Soup

Roasted Butternut Squash Cider Soup is a gluten free, lacto ovo vegetarian, and primal soup. One portion of this dish contains about 3g of protein, 15g of fat, and a total of 255 calories. This recipe serves 4 and costs $1.76 per serving. It is brought to you by Jeanettes Healthy Living. 126 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. It can be enjoyed any time, but it is especially good for Winter. If you have thyme, ground ginger, onion, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 78%, which is solid. If you like this recipe, you might also like recipes such as Apple Cider Roasted Chicken with Butternut Squash, Butternut Squash Soup with Cider Cream, and Roasted Butternut Squash Salad with Warm Cider Vinaigrette.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 60 minutes

 

Ingredients:

½ cup apple cider

1 package (20 ounces) fresh butternut squash, cut up

3 carrots, peeled, cut up

1/3 cup sour cream or creme fraiche

3 tablespoons extra virgin olive oil

fresh chives, finely minced

⅛ teaspoon ground cinnamon

⅛ teaspoon ground ginger

⅛ teaspoon ground nutmeg

1 medium onion, cut into thick slices

toasted pumpkin seeds

salt and pepper, to taste

6 sprigs thyme

3½ cups organic vegetable broth

Equipment:

bowl

oven

baking pan

knife

sauce pan

immersion blender

food processor

blender

ladle

Cooking instruction summary:

Preheat oven to 400 degrees. In a large bowl, toss together butternut squash, carrots, onion, thyme, salt, pepper and olive oil. Spread in a single layer on a baking tray and roast vegetables for 40-50 minutes, until butternut squash and carrots are tender (when pierced with a fork or knife, it should come out easily). Transfer roasted vegetables to a large saucepan and add vegetable broth, apple cider, cinnamon, ginger and nutmeg. Heat through. Puree soup using an immersion blender, regular blender or food processor.When ready to serve, ladle soup into serving bowls. Top with a dollop of sour cream or creme fraiche and garnish with fresh chives or toasted pumpkin seeds.For a special presentation, swirl sour cream or creme fraiche on top of soup and use a sharp knife to draw lines from one side to the other. Repeat around swirl to create a pretty design.

 

Step by step:


1. Preheat oven to 400 degrees. In a large bowl, toss together butternut squash, carrots, onion, thyme, salt, pepper and olive oil.

2. Spread in a single layer on a baking tray and roast vegetables for 40-50 minutes, until butternut squash and carrots are tender (when pierced with a fork or knife, it should come out easily).

3. Transfer roasted vegetables to a large saucepan and add vegetable broth, apple cider, cinnamon, ginger and nutmeg.

4. Heat through. Puree soup using an immersion blender, regular blender or food processor.When ready to serve, ladle soup into serving bowls. Top with a dollop of sour cream or creme fraiche and garnish with fresh chives or toasted pumpkin seeds.For a special presentation, swirl sour cream or creme fraiche on top of soup and use a sharp knife to draw lines from one side to the other. Repeat around swirl to create a pretty design.


Nutrition Information:

Quickview
255k Calories
3g Protein
15g Total Fat
30g Carbs
20% Health Score
Limit These
Calories
255k
13%

Fat
15g
23%

  Saturated Fat
3g
24%

Carbohydrates
30g
10%

  Sugar
11g
13%

Cholesterol
9mg
3%

Sodium
1071mg
47%

Get Enough Of These
Protein
3g
6%

Vitamin A
23384IU
468%

Vitamin C
37mg
46%

Vitamin E
3mg
26%

Manganese
0.52mg
26%

Potassium
763mg
22%

Fiber
4g
20%

Magnesium
68mg
17%

Vitamin B6
0.34mg
17%

Vitamin K
16µg
16%

Folate
55µg
14%

Vitamin B1
0.2mg
13%

Calcium
121mg
12%

Vitamin B3
2mg
12%

Phosphorus
109mg
11%

Iron
1mg
9%

Copper
0.17mg
8%

Vitamin B5
0.82mg
8%

Vitamin B2
0.11mg
6%

Zinc
0.56mg
4%

Selenium
1µg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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