Phelps' Market Recipes
https://2539.awgweb.com/Recipes/Detail/8419/
Butternut Squash Soup
Gluten Free - Heart Healthy - Low Cholesterol - Diabetic Friendly - Nutritious and Delicious
Yield: Serves 6
Preparation Time: 15 min; Cook: 1 hr 10 min
Ingredients
| 3 |
pounds |
cubed butternut squash
|
|
|
| 5 |
tablespoons |
olive oil, divided
|
|
|
| 1 |
tablespoon |
maple syrup
|
|
|
| 1 |
teaspoon |
sea salt
|
|
|
| 1 |
cup |
white potato, peeled and cubed
|
|
|
| 1 |
|
large shallot, minced
|
|
|
| 4 |
cloves |
garlic, minced
|
|
|
| 5 |
cups |
vegetable or chicken broth (more if you prefer thinner soup)
|
|
|
| 1/2 |
cup |
skim milk
|
|
|
| 1/2 |
teaspoon |
cayenne pepper
|
|
|
| 1/2 |
teaspoon |
ground black pepper
|
|
|
Directions:
Preheat oven to 425 degrees F.
Toss cubed butternut squash with 3 tablespoons olive oil, maple syrup, and salt. Roast in oven for 20 minutes, flip, and roast for another 15 minutes or until edges start to brown.
While the squash is cooking, microwave cubed potato until soft, checking every few minutes to stir. Set aside.
Heat remaining olive oil over medium heat. Add the minced shallots and garlic and cook for 2 to 3 minutes.
Add the roasted squash and potatoes and cook for another 2 to 3 minutes. Then add the broth and bring to a boil. Reduce heat to low and simmer covered for 15 minutes. Remove from heat.
Puree soup using either an immersion blender, or work in batches to blend in a standing blender.
Return to pot and stir in milk, cayenne pepper, and black pepper. Taste and adjust seasonings according to preference. If soup is too thick, add additional broth in 1/2 cup increments.
Recipe, photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
Phelps' Market Recipes
https://2539.awgweb.com/Recipes/Detail/8419/