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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 120.4
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 840.1 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 5.8 g
  • Protein: 2.2 g

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

Submitted by: NHRUNNERGIRL

Introduction

I use a combination of butternut and buttercup squash. Although I roasted the squash, you can make the soup by placing cut and cleaned halves into a pot of water to cook until soft. I use a combination of butternut and buttercup squash. Although I roasted the squash, you can make the soup by placing cut and cleaned halves into a pot of water to cook until soft.
Number of Servings: 6

Ingredients

    Butternut Squash, 5 cup, cubes
    Yukon Gold or other Potato, 3 small or 85 grams
    Onions, raw, 1 cup, chopped
    Garlic, 4 cloves
    Olive Oil, .75 tbsp
    Vegetable Broth, 5 cups
    *Balsamic Vinegar, 1 tbsp
    Salt, .25 tsp
    Pepper, black, 1 dash

Tips

Other than the olive oil used to roast the potatoes and onions there is no fat in this recipe.


Directions

Pre-heat oven to 350F. Wash squash and split in half; clean out seeds; place face down in 2 inches of water. Clean and peel potatoes, onion and garlic and cut into wedges. Place in bowl and toss with a dash of salt and pepper and the olive oil. Roast on non-stick pan while the squash cooks - about 45 minutes, turning once.

At the end of this time take both pans from oven and let them cool. When cool enough to handle, clean orange pulp from squash skin and place into a pot with the roasted potatoes, onions and garlic. Add broth and vinegar and stir. Use stick blender or add all to blender or food processor and blend until smooth. Add more salt and pepper to taste. Heat and serve.

Serving Size: makes 6- 2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user NHRUNNERGIRL.






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