Roasted Squash Soup With Brie – a delicious recipe with butternut squash, carrot, onion, only, butter, chicken stock. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
["Cut squash in half lengthwise and remove seeds. Place cut-side down on pan and bake at 350F until tender, about 45 minutes. You can also microwave cut-side down in a small amount of water, covered for 10 minutes.", "Chop carrot, onion and leek into 1"" pieces and place in large pot. Gently saute in butter. Do not brown. Scrape flesh from cooked squash and add to vegetables. Add stock and bring to a boil.", "Add apple, bay leaf and sugar to stock mixture. Simmer, uncovered, for 40 minutes. Remove bay leaf and puree soup in batches. Season with salt and pepper to taste.", "Slice off outer skin of Brie and cut into 1/2"" pieces. Place cheese in bottom of soup bowls and fill with hot soup. Garnish with chives."]
1285
kcal
Calories
64
g
Fat
10
g
Carbs
164
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 large butternut squash, 1 carrot, 1 medium onion, 1 leek, white portion only, and more.
Yes, Roasted Squash Soup With Brie falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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