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Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup recipe contains unsalted butter, molasses, extra-virgin olive oil, mascarpone cheese, half-and-half and more.
4 Servings - 45 min - foodnetwork.com
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Servings:4  | Calories:520 | Total Fat:33g  | Chol:60mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 33g
51 %
Sat Fat 15g
75 %
Total Carb 51g
17 %
Fiber 10g
40 %
Sugars 29g
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Cholesterol 60mg
20 %
Sodium 5423mg
226 %
Protein 12g
24 %
Calories:
54% Others combined
19% Unsalted butter
14% Molasses
12% Extra-virgin olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

2 tablespoons extra-virgin olive oil
1/2 cup (1 / 4 inch) diced onion
1/4 cup (1 / 4 inch) diced celery
1/4 cup (1 / 4 inch) diced carrot
1 cinnamon stick
Sea salt, preferably gray salt
Freshly ground black pepper
About 4 cups chicken stock or canned low-salt chicken broth
1/2 teaspoon ground toasted coriander, optional
1/2 cup half-and-half, optional
1/4 cup mascarpone cheese, optional
2 tablespoons toasted pumpkin seeds, optional
About 3 pounds butternut squash (preferably 1 large squash)
Gray salt
Freshly ground black pepper
1/2 cup (1 stick) unsalted butter
2 tablespoons finely chopped fresh sage leaves
2 tablespoons granulated sugar
1/4 cup balsamic vinegar
1/4 cup dark unsulfured molasses
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup (1 ounce) pure California chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon

Directions : View recipe directions on foodnetwork.com
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