Honey Roasted Butternut Squash Soup

Preparation:  30 min. Cooking: 140 min. Total: 170 min.
Recipe photo
  • 1 1/2 Cup white wine
  • 2 Tbsp vegetable oil , as needed
  • 4 Tbsp shallots , chopped
  • 3/4 Cup celery , medium dice
  • 4 Tbsp carrots , medium dice
  • 3 tsp minced garlic
  • 2 Lb butternut squash
  • 4 Tbsp olive oil , as needed
  • 1/2 Cup honey
  • 3 Quart vegetable broth
  • 1 Cup heavy cream
  • salt , to taste
  • ground white pepper , to taste
Squash:

Peel and seed Squash. Cut into 1 in - 2 in cubes. Place Squash in a medium bowl and toss with olive oil and honey to lightly coat. Spread Squash over a sheet tray and lightly season with salt and white pepper. Roast at 300 ℉ for approximately 1 hour, or until fork tender.



Soup:

Heat oil in a medium sauce-pot to low heat. Add the shallots, garlic, celery, onion and carrot. Cook slowly until soft/translucent. Add white wine and simmer 2 minutes. Add cooked squash and vegetable stock. Bring to a boil, then simmer for 1 hour.

Puree in a blender or food processor until very smooth, then strain. Repeat if necessary to achieve desired consistency. Add Heavy Cream and return to heat; simmer 20 minutes. Adjust seasoning with Honey, salt, and white pepper to taste.

Serve immediately.
Calories
450 Cal
Fat
21 g
Carbs
56 g
Protein
3.7 g
Fiber
2.5 g
Sugar
33 g
Cholesterol
27 mg
Sodium
1900 mg


Nutrients

Fiber     2.5 g
Fat     21 g
Sugar     33 g
Carbs     56 g
Protein     3.7 g
Calories     450 Cal

Fats

Fat, Poly     4.8 g
Fat, Mono     9.5 g
Fat, Sat     6.2 g
Fat, Trans     0 g
Fat, Percent     43 %

Vitamins

Vitamin, K     17 mcg     14 %
Vitamin, A     9800 IU     330 %
Vitamin, B12     0 mcg     1.5 %
Niacin     1.4 mg     8.4 %
Riboflavin     0.2 mg     11 %
Vitamin, C     12 mg     13 %
Vitamin, D     10 IU     1.7 %
Vitamin, B6     0.3 mg     17 %
Vitamin, E     6 mg     40 %
Panto, Acid     0.5 mg     10 %
Choline     8.9 mg     1.6 %
Thiamin     0.2 mg     14 %

Minerals

Calcium     79 mcg     7.9 %
Phosphorus     70 mg     10 %
Magnesium     34 mg     8 %
Copper     0.1 mcg     12 %
Fluoride     120 mcg     3100 %
Zinc     0.5 mg     4.7 %
Cholesterol     27 mg     0.2 %
Sodium     1900 mg     130 %
Selenium     2 mcg     3.6 %
Manganese     0.5 mg     7.7 %
Potassium     490 mg     10 %
Iron     1.9 mg     23 %