Soups

(Sweet) Roasted Butternut Squash Soup

146

Gardens and I don't get along. Every spring I promise myself to start a garden.....then I have a baby, or work or get lazy. Luckily I have wonderful neighbors that share and this year they brought over some butternut squash. The only way I really like to eat squash, is making it into soup. This recipe is a combination of several I researched online. It is on the sweeter side- so pair it with some grilled cheese sandwiches to make a great lunch/dinner.

12
1.5-2 lb Butternut Squash

2 lb Acorn Squash

2 TBL butter

2 TBL brown sugar, packed

32 oz vegetable broth

2 C. chicken broth, plus additional if needed

1 C. chopped onion

1 C. chopped carrots

2 C. chopped potatoes (I used Russet)

1/4 tsp nutmeg

1/4 tsp ground white pepper

2 tsp Kosher Salt

1 pint heavy cream
* Clean any dirt from the squash. Cut them in half and remove the seeds. Melt the butter and mix it with the brown sugar. Spread the mixture (with your fingers) over the cut side and bake the squash...
See the full directions on my site
Nutritions

Calories
265

Sodium
1031mg
42% DV

Fat
18g
28% DV

Protein
4g
8% DV

Carbs
26g
9% DV

Fiber
5g
21% DV