Roasted garlic & butternut parmesan soup
A gluten-free and primal hor d'oeuvre, Roasted Garlic & Butternut Parmesan Soup is perfect for Autumn. This soup recipe covers 15% of your daily vitamins and minerals and serves 7. It is brought to you by Foodista and takes about 45 minutes to prepare.
Ingredients
butternut squash
1 medium
sweet onion
1 medium
garlic
1
olive oil
7 servings
sea salt
7 servings
chicken stock
480 ml
pecorino
100 g
full fat milk
244 ml
Method
- Preheat oven to 400F.
- In a large roasting pan, mix the butternut squash and the onion, drizzle with olive oil and sea salt.
- Take about 12 inches of parchment paper and place garlic in centre.
- Drizzle with olive oil and sea salt. Wrap tightly, and then wrap parchment in foil (I dont like putting foil directly on food, but its up to you!).
- Place this package beside the roasting pan in the oven.
- Bake for about 45 minutes or until squash is tender and garlic is mushy.
- Add the squash and onion (and all the pan juices) to a glass blender and blend adding stock to desired consistency. Squeeze out garlic and add (with all the olive oil from the little package) into the squash pure and continue to blend until smooth.
- Add to a large sauce pan and mix in milk and Parmesan. Bring to a simmer.
- Simmer for 10 minutes and serve with a drizzle of Olive oil and additional Parmesan.
Nutrition:
Carbs
20 g
Fat
19 g
Protein
8 g
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