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Roasted Garlic Butternut Soup Recipe

Roasted Garlic Butternut Soup Recipe photo by Taste of Home

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This lower-fat soup is creamy, really intense in flavor and offers 545 mg of potassium. —Robin Haas, Cranston, Rhode, Island

This recipe is:

Healthy

Diabetic Friendly

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Roasted Garlic Butternut Soup Recipe

Prep: 35 min. Cook: 20 min.

Yield: 9 Servings

35 20 55

Ingredients

1 whole garlic bulb
1 teaspoon olive oil
1 medium butternut squash (3 pounds), peeled and cubed
1 medium sweet potato, peeled and cubed
1 large onion, chopped
2 tablespoons butter
3-1/4 cups water
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon salt
9 tablespoons crumbled blue cheese

Directions

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with oil; wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
Meanwhile, in a Dutch oven, saute the squash, sweet potato and onion in butter until crisp-tender. Add the water, broth, paprika, pepper and salt; squeeze softened garlic into pan. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly.
In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; top with blue cheese. Yield: 9 servings (2-1/4 quarts).

Nutritional Facts 1 cup soup with 1 tablespoon blue cheese equals 144 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 340 mg sodium, 21 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Roasted Garlic Butternut Soup in Healthy Cooking August/September 2011, p38

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Roasted Garlic Butternut Soup

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Reviewed on Nov. 26, 2012 by lenfinger

Made it for Thanksgiving dinner, have already made it again. The second time, I added 1/2 T of brown sugar to give it just a hint of sweetness...perfecto!

Reviewed on Mar. 12, 2012 by oneltldeb

the flavor is good, but is better as a side soup, vs a main dish

Reviewed on Dec. 24, 2011 by Pinstripes

This is good, but it could use a little something extra. I served it with cornbreaad muffins that had a little cumin in them, and it went well together.

Reviewed on Oct. 18, 2011 by kbroaddrick

this is very good soup! I added a little bit of cumin, curry powder, and sugar, plus extra salt and paprika, and a generous splash of sherry. the flavors are delicious but very subtle, so I suggest you pair this with a mild side dish. I had a bold spinach/walnut/apple/blue cheese salad, and it overpowered the soup's flavors. I'll make it again, but it needed those few extra things!