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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 62.0
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 175.9 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 2.4 g
  • Protein: 1.2 g

View full nutritional breakdown of C's Pure Roasted Butternut Squash Soup calories by ingredient
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C's Pure Roasted Butternut Squash Soup

Submitted by: COOLTWINMOM3

Introduction

I really like butternut squash, my aunt has a farm & I have been lucky enough to grab as much as I want. This soup is simple because I don't use alot of other ingredients. Buttnut squash on it's own has soo much flavor that I feel it's enough to stand up and say "Hello!!!" I really like butternut squash, my aunt has a farm & I have been lucky enough to grab as much as I want. This soup is simple because I don't use alot of other ingredients. Buttnut squash on it's own has soo much flavor that I feel it's enough to stand up and say "Hello!!!"
Number of Servings: 10

Ingredients

    3 Butternut Squash
    2 tsp of chicken bouillon powder
    4 cups of water
    Ground Sage
    Thyme
    1 Bay leaf (but if you don't have any-don't worry)
    Non-stick Spray

Directions

Turn your oven on 450.
While your oven is heating, with a very sharp knife cut the top off the butternut squash, turn upside down and cut the bottom of the squash, than cut the squash in half. you can use a spoon to scoop out the seeds. Place all the squash on a foil lined pizza or cookie sheet. Spray each squash with a little non stick spray and than place in the oven for an hour. while your squash is in the oven following the direction on your chicken bouillon to make 4 cups of chicken broth. When the squash is done roasting I immediately start scooping out the squash into a food processor ( my blender is broken, and I find that using the food processor while the squash is still warm makes it easy for a smooth puree) If you don't have a food processor using a blender is fine. Once the squash is pureed, put it into a large enough pot so that when you start to combine your broth and puree it won't overflow.
sprinkle in some ground sage and thyme, put in one bay leaf and let the soup simmer for 30 minutes.

Serving Size: makes 1 cup per 10 servings--or you decide...

Number of Servings: 10

Recipe submitted by SparkPeople user COOLTWINMOM3.






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