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Roasted Butternut Squash Soup

Source: Daisy®
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  Makes 10 servings
RECIPE INGREDIENTS
1/4 cup olive oil
1 teaspoon salt
1 teaspoon pepper
4 pounds butternut squash
2 cups diced yellow onion
1 cup diced celery
3 cloves minced garlic
1 tablespoon unsalted butter
1 quart low sodium chicken broth
1 tablespoon brown mustard
1 tablespoon honey
1/2 teaspoon cinnamon
1/4 cup heavy cream
1/4 cup Daisy Brand Sour Cream
Roasted Butternut Squash Soup Recipe at Cooking.com
DIRECTIONS
Preheat oven to 400 degrees F. Drizzle olive oil, salt, and pepper over the peeled, seeded, and chopped squash. Roast on a cookie sheet lined with aluminum foil for 40 minutes.


Meanwhile, sauté the diced onion, celery, and garlic in butter over medium heat until the onions are translucent, about 5 minutes. Set aside one cup of chicken broth for later use. Blend squash and onion mixture with the remaining chicken broth in four batches to avoid overloading the blender. Strain each batch once, reserving the solids each time. Once all batches have been blended, blend the solids once more with the reserved one cup of chicken broth. Combing the blended solids, the strained soup, mustard, honey, and cinnamon. Bring to a simmer over medium heat. Once at a simmer, remove from heat and allow to cool for 5 minutes. Whisk in the heavy cream and sour cream. Adjust the seasoning to taste with salt and pepper. Portion into bowls and garnish with a dollop of sour cream and a dash of cinnamon.


Recipe reprinted by permission of Daisy®. All rights reserved.
Date Added: 11/20/2009
Part of These Recipe Collections Find Similar Recipes »
 Comfort Cooking with Daisy
Nutrition Facts per Serving
Yield:   Makes 10 servings
Calories: 222
Fat. Total: 13g
Fiber: 4g
Carbohydrates, Total: 27g
Sodium: 307mg
% Cal. from Fat: 53%
Cholesterol: 15mg
Protein: 5g
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