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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 146.0
  • Total Fat: 2.7 g
  • Cholesterol: 8.8 mg
  • Sodium: 704.2 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 8.1 g
  • Protein: 3.4 g

View full nutritional breakdown of Roasted Acorn/Butternut Squash Soup calories by ingredient
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Roasted Acorn/Butternut Squash Soup

Submitted by: KRISFR

Introduction

Rich and flavorful non dairy butternut squash soup Rich and flavorful non dairy butternut squash soup
Number of Servings: 6

Ingredients

    small butternut squash, carrots, onion, unsalted butter, light brown sugar, chicken broth, water, ground ginger, cayenne, paprika

Directions

Preheat oven to 375s Put squash halves, cut side up, in a large roasting pan
distribute carrots & onions around them. Dot vegetables with butter,
sprinkle with brown sugar. Pour 1 cup of broth over vegetables, season to
taste with salt & pepper. Cover with foil. Bake for 1 hour, or until
squash is tender.
Let squash cool in pan until cool enough to handle. Scoop squash flesh from
skins & transfer to large pot, discard skins. Add carrots, onions, any pan
juices, the 1 cup water and the remaining 3 cups of broth. Bring to a boil
over high heat, reduce heat to medium, stir in ginger & simmer uncovered,
for about 15 minutes.

Transfer soup to a blender or food processor, puree until smooth (do in
batches) Return to pot, bring soup to a gentle boil stirring well. *Season
to taste with cayenne pepper, paprika. I add 3 croutons when serving.
(Serves 6)



Number of Servings: 6

Recipe submitted by SparkPeople user KRISFR.






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