ROASTED GARLIC BUTTERNUT SOUP

Roasted Garlic Butternut Soup image

This lower-fat soup is creamy, really intense in flavor and offers 545 mg of potassium. -Robin Haas, Cranston, Rhode, Island

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12

Ingredients

1 whole garlic bulb
1 teaspoon olive oil
1 medium butternut squash (3 pounds), peeled and cubed
1 medium sweet potato, peeled and cubed
1 large onion, chopped
2 tablespoons butter
3-1/4 cups water
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon salt
9 tablespoons crumbled blue cheese

Steps:

Preheat oven to 425°. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with oil; wrap in heavy-duty foil. Bake 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, in a Dutch oven, saute squash, sweet potato and onion in butter until crisp-tender. Add water, broth, paprika, pepper and salt; squeeze softened garlic into pan. Bring to a boil. Reduce heat; cover and simmer 20-25 minutes or until vegetables are tender. Cool slightly., In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; top with blue cheese. ,

Nutrition Facts : Calories 144 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 340mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges