Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
Makes:
8
Prep Time:
20
minutes
Total Time:
125
minutes
Low Calorie

In this recipe:



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Ingredients:

  • 1 (3-pound) butternut squash
  • Extra-virgin olive oil for roasting squash
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
  • 2 medium shallots, chopped
  • 4 cups water
  • 1 tablespoon MAGGI Instant Chicken Flavor Bouillon
  • 1 1/2 to 2 teaspoons curry powder, ground cumin or ground ginger
  • 1/2 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 1 teaspoon packed brown sugar
  • Light sour cream (optional)

Directions:

PREHEAT oven to 375° F.

CUT squash in half through the stem and remove the seeds. Drizzle cut edges with oil; season with salt and pepper. Place cut-side-down on a baking sheet.

ROAST squash for 1 hour or until very soft. Remove from oven; turn the halves over and let stand until cool enough to handle. Scoop flesh from shells into a bowl and discard shells.

MELT butter over medium heat in large saucepan. Add shallots; cook, stirring frequently, for 5 minutes or until softened. Add the squash flesh, water, bouillon and curry powder; bring to a boil. Reduce heat to low. Cover; cook for 15 to 20 minutes or until squash is broken down.

COOL squash mixture for about 5 minutes before adding it to a blender. Working in batches, puree until smooth, transferring the mixture to a saucepan as you work. Stir in evaporated milk and sugar. Season with pepper; cook a few minutes over medium heat to combine the flavors. Ladle soup into serving bowls; swirl in a dollop of sour cream. Season with freshly ground black pepper, if desired.

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 100
  • Calories from Fat: 35
  • Total Fat: 4g (6% of DV)
  • Saturated Fat: 2g (10% of DV)
  • Cholesterol: 10mg (3% of DV)
  • Sodium: 450mg (19% of DV)
  • Carbohydrates: 15g (5% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 5g
  • Protein: 2g
  • Vitamin A: 190% of DV
  • Vitamin C: 35% of DV
  • Calcium: 8% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Roasted Butternut Squash Soup

Ingredients

  • 1 (3-pound) butternut squash
  • Extra-virgin olive oil for roasting squash
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
  • 2 medium shallots, chopped
  • 4 cups water
  • 1 tablespoon MAGGI Instant Chicken Flavor Bouillon
  • 1 1/2 to 2 teaspoons curry powder, ground cumin or ground ginger
  • 1/2 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 1 teaspoon packed brown sugar
  • Light sour cream (optional)

 

Directions

PREHEAT oven to 375° F.

CUT squash in half through the stem and remove the seeds. Drizzle cut edges with oil; season with salt and pepper. Place cut-side-down on a baking sheet.

ROAST squash for 1 hour or until very soft. Remove from oven; turn the halves over and let stand until cool enough to handle. Scoop flesh from shells into a bowl and discard shells.

MELT butter over medium heat in large saucepan. Add shallots; cook, stirring frequently, for 5 minutes or until softened. Add the squash flesh, water, bouillon and curry powder; bring to a boil. Reduce heat to low. Cover; cook for 15 to 20 minutes or until squash is broken down.

COOL squash mixture for about 5 minutes before adding it to a blender. Working in batches, puree until smooth, transferring the mixture to a saucepan as you work. Stir in evaporated milk and sugar. Season with pepper; cook a few minutes over medium heat to combine the flavors. Ladle soup into serving bowls; swirl in a dollop of sour cream. Season with freshly ground black pepper, if desired.

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