I have tried to make Butternut Squash Soup several times, but never really enjoyed the recipes I used. Last week I experimented with combining parts of different recipes and came up with this, which turned out great.
Meatless Monday Butternut Squash Soup
Recipe Type: Butternut Squash Soup
Author:
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 2 medium Butternut Squash sliced
- 3 medium carrots sliced
- 3 medium parsnips sliced
- 1 Leek sliced
- 1.5 Tb Wegmans Basting Oil or Extra Virgin Olive Oil
- 2 cloves garlic crushed and diced
- 2 tsp Ginger
- 3 cups Vegetable Broth
- 2 Granny Smith Apples peeled and diced
- 1/2 cup low fat milk
Instructions
- Place sliced squash, carrots, parsnips, and leek in a baking dish. Drizzle with 1Tb olive oil, stir to coat the vegetables. Roast at 350 degrees for 1 hour. After vegetables have roasted cook the garlic and ginger in a soup pot with 2 tsp of olive oil for 1-2 minutes. Place roasted vegetables in the pot with the garlic and ginger then cover with vegetable broth. Add two apples diced. Bring soup to a boil then reduce heat to simmer for 30-45 minutes. Puree soup in a food processor until smooth.
- Return soup back to your pot and heat on low. Season with salt and pepper if desired. Stir in low fat milk. Heat 5 minutes longer before serving.
Serving size: 1 cup Calories: 110 kcal Fat: 3.9 gm Saturated fat: 0.7 gm Carbohydrates: 18.6 gm Sugar: 6.6 gm Sodium: 663.4 mg Fiber: 3.3 gm Protein: 2 gm Cholesterol: 1 mg
