Roasted Butternut Squash Soup
Makes 10 servings
- 1/4 cup olive oil
- 1 teaspoon salt, plus more to taste
- 1 teaspoon pepper, plus more to taste
- 4 pounds butternut squash, peeled, seeded and chopped
- 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, plus more for garnish
- 1/4 cup heavy cream
- 1/4 cup Daisy Brand Sour Cream, plus more for garnish
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, saute the diced onion, celery and garlic in butter over medium heat until the onions are translucent, about 5 minutes. Set aside 1 cup of chicken broth for later use. Blend the 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 1 cup of chicken broth. Combine the blended solids, the strained soup, mustard, honey, and cinnamon in a saucepan. Bring to a simmer over medium heat. Once at a simmer, remove from the 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&reg;. All rights reserved.
nutrition information per serving
222 calories; 13g total fat; 15mg cholesterol; 307mg sodium; 27g carbohydrates; 4g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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