Name: Roasted Garlic Butternut Soup
Prep time: 35 min
Cook time: 35 min
Yield: 9
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 -

Ingredients for - Roasted Garlic Butternut Soup

1. 1 whole garlic bulb

2. 1 teaspoon olive oil

3. 1 medium butternut squash (3 pounds), peeled and cubed

4. 1 medium sweet potato, peeled and cubed

5. 1 large onion, chopped

6. 2 tablespoons butter

7. 3-1/4 cups water

8. 1 can (14-1/2 ounces) reduced-sodium chicken broth

9. 1 teaspoon paprika

10. 1/2 teaspoon pepper

11. 1/4 teaspoon salt

12. 9 tablespoons crumbled blue cheese

How to cook deliciously - Roasted Garlic Butternut Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; top with blue cheese.

4 . Stage