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Roasted Garlic Butternut Soup

 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

  • Preheat oven to 425°. 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 30-35 minutes or until softened.
  • Cool for 10-15 minutes.
  • Meanwhile, in a Dutch oven, saute squash, sweet potato and onion in
  • butter until crisp-tender. Add water, broth, paprika, pepper and
  • salt; squeeze softened garlic into pan. Bring to a boil. Reduce
  • heat; cover and simmer 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).
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.