Butternut Squash and Roasted Garlic Soup
Cranberry-Ricotta Crispbread
Ingredients
- 1 head garlic
- 1 (3-lb) butternut squash
- 3 Tbsp olive oil, divided
- 1 onion, chopped
- 3½ cups gluten free vegetable broth
- 1 tsp dried thyme
- ¾ tsp salt
- ½ tsp pepper
- ⅓ cup plain Greek yogurt
- 1 (6-oz) pkg gluten free crunchy chickpeas
Instructions
- Preheat oven to 400°F. Cut about ¼ inch off the tip of head of garlic; wrap garlic in foil.
- Cut squash in half lengthwise, and remove seeds; brush cut sides with 2 Tbsp oil.
- Place garlic and squash halves, cut sides down, on a foil-lined baking sheet. Bake 35 to 40 minutes or until tender.
- Scoop out flesh from cooked squash and set aside; remove garlic from foil, and use tongs or an oven mitt to squeeze and extract pulp.
- Sauté onion in 1 Tbsp hot oil in a large saucepan over medium-high heat 5 minutes or until tender. Stir in garlic, squash, broth, thyme, salt, pepper, and yogurt.
- Place half of mixture in a blender; cover and process until smooth, scraping sides as needed.
- Repeat with remaining squash mixture; sprinkle each serving with chickpeas.
Side Dish Ingredients
- ¾ cup ricotta cheese
- 12 slices gluten free crispbread
- 6 Tbsp whole berry cranberry sauce
- 2 Tbsp chopped fresh rosemary
Side Dish Instructions
- Spread cheese over crispbread slices. Top with cranberry sauce, and sprinkle with rosemary.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
310
|
137
|
447
|
| Fat (g) | 12 | 4 | 16 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 7 | 5 | 12 |
| Carb (g) | 45 | 19 | 64 |
| Fiber (g) | 9 | 1 | 10 |
| Sodium (mg) | 913 | 104 | 1017 |
| T. Sugs (g) | 6 | 7 | 13 |
| A. Sugs (g) | 0 | 0 | 0 |
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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