Roasted Butternut Squash {Spiderweb} Soup
If you want to add more gluten free, lacto ovo vegetarian, and primal recipes to your recipe box, Roasted Butternut Squash {Spiderweb} Soup might be a recipe you should try. This recipe makes 4 servings with 274 calories, 4g of protein, and 14g of fat each. For $2.0 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Winter. Head to the store and pick up cinnamon, sour cream, pepper, and a few other things to make it today. It works well as a soup. It is brought to you by The Corner Kitchen. 1135 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is excellent. If you like this recipe, you might also like recipes such as Roasted Butternut Squash Soup, Roasted butternut squash soup, and Roasted Butternut Squash Soup.
Servings: 4
Ingredients:
1 small apple, peeled, cored & diced
1 bay leaf
1 two and a half - three pound butternut squash
2 medium carrots, peeled and diced
2 celery stalks, diced
5-6 cups chicken broth
1/2 teaspoon cinnamon
1 1/2 teaspoons dried sage
2 cloves garlic, minced
3 tablespoons olive oil, divided
1 small onion, diced
pepper
salt
1/4 cup sour cream (for the spiderweb)
1 teaspoon thyme
2 teaspoons corriander
1 wooden skewer
Equipment:
oven
baking sheet
dutch oven
immersion blender
blender
kitchen scissors
skewers
bowl
Cooking instruction summary:
Preheat the oven to 400 degrees F.Peel, remove the seeds and roughly dice the squash into 1/2-inch cubes. Toss the squash with 1 tablespoon of olive oil, 1 teaspoon salt and 1/4 teaspoon fresh ground pepper. Spread in an even layer on a baking sheet and roast for 10 minutes. Remove the baking sheet from the oven, flip the pieces of squash over and baking for another 10 minutes, or until the pieces of squash have browned. Remove the squash from the oven.While the squash is roasting begin to prepare the soup.Heat the remaining olive oil in a Dutch oven over medium heat. Add in the onion, carrot, celery, apple, garlic, sage, corriander, cinnamon, thyme, 1/2 teaspoon salt and 1/2 teaspoon fresh ground pepper. Stir to combine. Cook for about 10 minutes, until the vegetables are soft.Stir in the broth*, bay leaf and roasted squash. Bring the soup to a boil, them reduce the heat and simmer for 20 minutes.Use an immersion blender to puree the soup. Or, transfer the soup to a standard blender to puree, working in batches if necessary.Add 3-4 tablespoons of sour cream to a small Ziploc bag. Seal the bag, and use scissors to snip off a tiny corner of the bag. Starting at the center of the bowl, and working your way to the edge, drizzle the sour cream in a spiral. To create the spiderweb, drag the end of a wooden skewer from the center of the circle to just beyond the outer edge. Do this six to eight times around the entire circle.Serve immediately.
Step by step:
1. Preheat the oven to 400 degrees F.Peel, remove the seeds and roughly dice the squash into 1/2-inch cubes. Toss the squash with 1 tablespoon of olive oil, 1 teaspoon salt and 1/4 teaspoon fresh ground pepper.
2. Spread in an even layer on a baking sheet and roast for 10 minutes.
3. Remove the baking sheet from the oven, flip the pieces of squash over and baking for another 10 minutes, or until the pieces of squash have browned.
4. Remove the squash from the oven.While the squash is roasting begin to prepare the soup.
5. Heat the remaining olive oil in a Dutch oven over medium heat.
6. Add in the onion, carrot, celery, apple, garlic, sage, corriander, cinnamon, thyme, 1/2 teaspoon salt and 1/2 teaspoon fresh ground pepper. Stir to combine. Cook for about 10 minutes, until the vegetables are soft.Stir in the broth*, bay leaf and roasted squash. Bring the soup to a boil, them reduce the heat and simmer for 20 minutes.Use an immersion blender to puree the soup. Or, transfer the soup to a standard blender to puree, working in batches if necessary.
7. Add 3-4 tablespoons of sour cream to a small Ziploc bag. Seal the bag, and use scissors to snip off a tiny corner of the bag. Starting at the center of the bowl, and working your way to the edge, drizzle the sour cream in a spiral. To create the spiderweb, drag the end of a wooden skewer from the center of the circle to just beyond the outer edge. Do this six to eight times around the entire circle.
8. Serve immediately.
Nutrition Information:
covered percent of daily need
