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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


  • 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


  • 1. Preheat oven to 425°. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off 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: 144 calories, 6g fat (3g saturated fat), 13mg cholesterol, 340mg sodium, 21g carbohydrate (6g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Roasted Garlic Butternut Soup

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Reviewed Nov. 26, 2012

"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 Mar. 12, 2012

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

Reviewed Dec. 24, 2011

"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 Oct. 18, 2011

"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!"

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