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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 79.2
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,414.2 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 2.5 g
  • Protein: 1.3 g

View full nutritional breakdown of Roasted Squash Soup calories by ingredient
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Roasted Squash Soup

Submitted by: DDEMEGLIO

Introduction

Roasted vegetable Soup Roasted vegetable Soup
Number of Servings: 4

Ingredients

    Acorn, Butternut or Summer Squash
    Onion, chopped
    Sage, fresh or dry
    Vegetable Broth

Directions

If you can cut the squash in half, lay flat on baking dish and roast in oven on 425 for approx. 30 minutes.
If you can not cut the squash in half. Pierce the squash with knife in several spots.
Place on baking dish and roast 20 minutes or until soft enough to cut in half.
Cut in half and place flat side down on baking dish and finishing cooking until soft.
Saute chopped onion with sage on stove top.
When squash is soft, mash with fork and remove peel. Place mashed pieces of squash and onions in food processor or blender with broth and puree.
Make sure to puree the entire squash and onions.
Place pureed ingredients in soup pot and warm on stove top. It is not necessary to add milk or cream unless you prefer.


Serving Size: 4- 2 Cups

Number of Servings: 4

Recipe submitted by SparkPeople user DDEMEGLIO.






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