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Nutrition Facts
Serving Size 313 g
(Approx. 8 Servings)
Amount Per Serving
Calories 190 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 520 mg 22%
Total Carbohydrate 20 g 7%
Dietary Fiber 4 g 16%
Sugars 7 g
Protein 2 g
Vitamin A 230% Iron 6%
Vitamin C 40% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roasted Butternut Squash Soup

Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 h 15 m
8  People


Recipe makes 8 Servings

2 medium butternut squash, cut lengthwise and seeds removed
2 Tbsp olive oil, divided
1/2 Tsp salt
1 Tsp black pepper
1 granny smith apple, peeled and chhopped
1 yellow onion, chopped
3 garlic, chopped
1 sage bunch
1 cup(s) dry white wine
4 cup(s) low sodium vegetable broth
1/2 cup(s) heavy cream
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Preheat oven to 425ºF.
Place squash on a foil lined baking sheet, brush with olive oil, and sprinkle with salt and pepper.
Roast squash until tender, about 45 minutes.
Meanwhile, add remaining oil to a large stockpot over medium heat.
Add apple, onion, garlic and sage. Cook several minutes stirring occasionally until tender.
Add white wine and simmer an additional 4 minutes. Remove from heat and set aside until squash is tender.
Cool squash enough to handle, scoop out flesh and add to apple mixture. Discard the skins.
Add broth and bring to a boil. Reduce to a low simmer and cook about 15 minutes stirring occasionally. Remove from heat.
Discard sage leaves.
Using a blender or food processor, puree soup in batches.
Return puréed soup to pot and add cream. Serve immediately.


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