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Roasted Garlic Butternut Soup Recipe

Roasted Garlic Butternut Soup Recipe

This lower-fat soup is creamy, really intense in flavor and offers 545 mg of potassium. —Robin Haas, Cranston, Rhode, Island
TOTAL TIME: Prep: 35 min. Cook: 20 min. YIELD:9 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.