Roasted Butternut Squash & Sweet Potato Soup

THE MESSY BAKER BY JENNY
15Ingredients
50Minutes
270Calories

Ingredients
US|METRIC

  • 1 butternut squash (large, about 6 cups, peeled and diced)
  • 3 sweet potatoes (large, about 4 cups, peeled and diced)
  • 3 large carrots (2 cups, roughly chopped)
  • 1 onion (large, roughly chopped)
  • 3 cloves garlic (unpeeled)
  • 4 tablespoons olive oil (divided)
  • 2 tablespoons rosemary (fresh chopped, divided)
  • 2 tablespoons thyme (fresh chopped, divided)
  • 1/2 cup chicken stock
  • 1/2 cup half-and-half
  • 1/4 cup parmigiano reggiano cheese (grated, plus more for garnish)
  • 1/4 cup apple cider
  • 1 cup crumbled bacon (for topping)
  • salt
  • pepper

NutritionView more

270Calories
Sodium23% DV550mg
Fat25% DV16g
Protein20% DV10g
Carbs8% DV24g
Fiber16% DV4g
Calories270Calories from Fat140
% DAILY VALUE
Total Fat16g25%
Saturated Fat4.5g23%
Trans Fat
Cholesterol25mg8%
Sodium550mg23%
Potassium620mg18%
Protein10g20%
Calories from Fat140
% DAILY VALUE
Total Carbohydrate24g8%
Dietary Fiber4g16%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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