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:
covered percent of daily need
