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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 218.1
  • Total Fat: 12.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 386.3 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 5.6 g
  • Protein: 2.9 g

View full nutritional breakdown of Roasted Butternut Squash Soup (Eat-Clean Diet) calories by ingredient
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Roasted Butternut Squash Soup (Eat-Clean Diet)

Submitted by: DARBOYMOM

Introduction

Adapted from the "Eat-Clean Diet Cookbook." I added the leeks. Adapted from the "Eat-Clean Diet Cookbook." I added the leeks.
Number of Servings: 6

Ingredients

    1/3 C + 1/2 tsp extra virgin olive oil, divided
    2 large butternut squash
    1 sweet onion, cut into large chunks
    1 C sliced leeks
    1 bulb garlic
    2 C chicken stock
    2 T fresh squeezed lime juice
    sea salt and fresh ground black pepper to taste
    ground nutmeg

Directions

1. Preheat oven to 350 degrees F. Prepare a large roasting pan by pouring the oil into it, letting it coat the bottom. Cut the squash in half and remove the seeds and string. Place squash in roasting pan, cut side down. Prick the skins with a sharp knife. Place onion and leeks around the squash. Using a sharp knife, cut the top of the garlic bulb off and drizzle with 1/2 tsp oil. Place in the pan with the other vegetables. Bake for 45-60 minutes until tender. Remove and let stand.

2. Scrape baked squash into a large stock pot. Add the roasted onion, leeks, and garlic cloves. Add chicken stock and lime juice and bring to a boil. Reduce heat and simmer for 15 minutes. Using a hand blender, puree the soup until it is evenly smooth. Ladle into soup bowls and add salt, pepper, and ginger to taste.

Number of Servings: 6

Recipe submitted by SparkPeople user DARBOYMOM.






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