Prepare yourself for the silky-smooth deliciousness of Roast Butternut Squash Soup. Drizzle Roast Butternut Squash Soup with sour cream for extra flavor.
What You Need
Original recipe yields 5 servings
6 cups cubed butternut squash
2 Tbsp. olive oil, divided
4 stalks celery, chopped
1 onion, chopped
1-1/2 tsp. kosher salt, divided
2 cups plus 1 Tbsp. vegetable broth, divided
1/2 cup light cream
1 tsp. lime juice
1/4 tsp. ground black pepper
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
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Let's Make It
Heat oven to 400ºF.
Toss squash with 1 Tbsp. oil; spread onto baking sheet. Bake 30 min. or until tender. Meanwhile, heat remaining oil in medium saucepan on medium-high heat. Add celery, onions and 1/2 tsp. salt; cook and stir 5 min. or until vegetables are tender.
Add squash, celery mixture and 2 cups broth, in batches, to blender; blend until smooth. Return to pan. Add cream, lime juice, seasonings and remaining salt; stir. Cook on medium heat 10 min. or until heated through, stirring frequently. Ladle into soup bowls.
Mix sour cream and remaining broth; drizzle over soup.
This flavorful soup makes a great starter to a balanced meal that includes lean meat, whole grains and vegetables.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 10g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 5 servings, 1 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.