Roasted Butternut Squash and Tomato Soup Recipe

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Roasted Butternut Squash and Tomato Soup

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Ingredients:

Serving

2 butternut squash
4 tbsp olive oil
2 small onions, diced
2 leeks, sliced (white portion only )
2 carrots, peeled and chopped
1 stalk celery, sliced
4 garlic cloves
1 (24 oz) can fire-roasted tomatoes, diced
4 cups chicken stock
1/4 cup heavy cream
salt
pepper
1/2 cup heavy cream , whipped with
2 tsp pernod, season with
salt and pepper

Directions:

Heat oven to 375°F.
Cut squash in half lengthwise and remove seeds.
Place squash on a sheetpan, cut side down.
Bake until soft (Pushing on it with a finger should leave an impression in the flesh).
Remove flesh from the skin.
Heat olive oil in a large pan over low heat.
Still over low heat, cook onion, leeks, carrots, celery, and garlic until soft.
Add squash and tomatoes, cook gently for 10 minutes.
Add stock.
Salt and pepper to taste.
Simmer for 20-25 minutes.
Puree in batches until smooth.
Return to a clean pan and add cream.
Heat just to a boil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	761.49 Kcal (3188 kJ)
Calories from fat	445.59 Kcal
		% Daily Value*
Total Fat	49.51g	76%
Cholesterol	76.05mg	25%
Sodium	808.76mg	34%
Potassium	1595.41mg	34%
Total Carbs	65.43g	22%
Sugars	22.65g	91%
Dietary Fiber	8.57g	34%
Protein	20.47g	41%
Vitamin C	52.1mg	87%
Vitamin A	2mg	67%
Iron	3.3mg	18%
Calcium	225.4mg	23%

Amount Per 100 g
Calories	78.9 Kcal (330 kJ)
Calories from fat	46.17 Kcal
		% Daily Value*
Total Fat	5.13g	76%
Cholesterol	7.88mg	25%
Sodium	83.79mg	34%
Potassium	165.3mg	34%
Total Carbs	6.78g	22%
Sugars	2.35g	91%
Dietary Fiber	0.89g	34%
Protein	2.12g	41%
Vitamin C	5.4mg	87%
Vitamin A	0.2mg	67%
Iron	0.3mg	18%
Calcium	23.4mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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