Butternut Squash Soup

Butternut Squash Soup is packed with spices for a truly balanced flavor. This soup recipe has roasted vegetables and spices that pack an invigorating taste in every bowl.

1 medium butternut squash, peeled, seeded and cut into chunks (about 5 cups)
2 Yukon gold potatoes or all-purpose potatoes, peeled and cut into chunks
2 large shallots or 1 medium onion, chopped (about 1 cup)
1 clove garlic, sliced
2 Tbsp. olive oil
6 cups water
2 tubs Knorr® Homestyle Stock - Chicken
1 tsp. fresh thyme and/or rosemary leaves
1/2 tsp. ground ginger
1/2 tsp. fresh ginger
Fig Relish* (optional)

NUTRITIONAL INFORMATION

Amount per serving

Calories210

Calories from Fat45

Total Fat5g

Saturated Fat1g

Trans Fat0g

Cholesterol0mg

Sodium660mg

Total Carbs39g

Dietary Fiber6g

Sugars18g

Protein3g

Calcium10%

Iron10%

Vitamin C50%

Vitamin A190%

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All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

1 Preheat oven to 450°.
2 Toss squash, potatoes, shallots, garlic and olive oil in small roasting pan. Roast, stirring once, 35 minutes or until vegetables are tender and just starting to brown.
3 Bring water, Knorr® Homestyle Stock - Chicken, roasted vegetables, thyme and ginger to a boil over high heat in 5-quart saucepan. Reduce heat to low and simmer, stirring occasionally, 10 minutes.
4 Process soup, in batches, in blender until desired smoothness.
5 Serve in individual bowls and garnish with Fig Relish*.