Roasted Butternut Squash Soup
yield: 8
total time: 89 minutes
Ingredients
- 4 pounds butternut squash whole, about 2 medium, halved lengthwise and seeds removed
- 2 tablespoons unsalted butter 1/4 stick
- 1 granny smith apples medium, about 8 ounces
- 1/2 yellow onion medium
- 8 sage leaves fresh
- 2 1/2 cups vegetable broth low-sodium
- 2 1/2 cups water
- 1 1/2 teaspoons kosher salt plus more as needed
- 1/4 teaspoon ground black pepper freshly, plus more as needed
- 1/3 cup heavy cream
- 1/2 cup toasted pumpkinseeds for garnish, optional
Nutrition
- Calories : 240 calories
- Carbohydrate : 36 grams
- Cholesterol : 20 milligrams
- Fat : 11 grams
- Fiber : 8 grams
- Protein : 6 grams
- SaturatedFat : 5 grams
- Sodium : 550 milligrams
- Sugar : 8 grams
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