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Roasted Garlic Butternut Soup

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

9 ServingsPrep: 35 min. Cook: 20 min.

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

2 of 2

Roasted Garlic Butternut Soup (continued)

Directions (continued)

to pan and heat through. Ladle into bowls; top with blue cheese.
Yield: 9 servings (2-1/4 quarts).

Nutrition 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.