- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 159.1
- Total Fat: 5.8 g
- Cholesterol: 2.4 mg
- Sodium: 293.5 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 2.3 g
- Protein: 4.3 g
Roasted Butternut Squash SoupSubmitted by: JOURNEYBUG
IntroductionRoasting most of the vegetables enhances the flavour of the soup Roasting most of the vegetables enhances the flavour of the soup
1 Butternut squashed, cut in half, seeded
1 head of garlic
1 small potato, halved
1 parsnip, chunked
1 onion, sliced
1/3 cup carrots, chopped
2 tsp ginger root, finely chopped
2 cups chicken stock
1 tsp. garam masala (or equivalent indian spice mix)
2 tbsp olive oil
Just before you pull the vegetables from the oven, heat a cooking pot with 1 tsp. olive oil and toss in the carrot. Once they are softened, add in the stock and remove the vegetables from the oven. Chop the roasted veg one last time and remove the squash from the skin. Add the roasted vegetables to the pot and let simmer on low for another hour.
Once the soup has cooked, blend it with a hand mixer or a blender until smooth.
If you want, you can add meat to the soup in order to up your protein for the day. To make this a vegan soup, use vegetable stock instead.
Number of Servings: 6
Recipe submitted by SparkPeople user JOURNEYBUG.