Roasted Butternut Squash Soup

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Roasted Butternut Squash Soup

Recipe by Joshua George, RD, Bariatric Dietician with the Bariatric and Metabolic Surgery Center of Cooper University Health Care.

Makes about 4 cups of soup

 

Ingredients:

1 teaspoon unsalted butter

½ white onion, minced

3 cloves garlic, minced

3 carrots, peeled and chopped

4-5 cups roasted butternut squash (click here to learn how!)

16 ounces chicken broth

4 ounces non-fat sour cream

¼ cup parmesan cheese, grated

Pinch salt and pepper

 

Directions:

  1. In large pot, sauté onions, garlic, carrots, salt, and pepper in melted butter over medium high heat.

  2. Add broth and butternut squash, and bring to a boil. Then, reduce heat and simmer for 10-20 minutes.

  3. Blend butternut squash in a blender or using an immersion (stick) blender until it reaches your desired consistency. You may have to add additional broth to thin it out, add 4 ounces at a time.

  4. Add sour cream and parmesan cheese. Taste for salt and pepper.

Seasonal: