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
Roasted Butternut Squash Soup
Submitted by: NHRUNNERGIRLIntroduction
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.
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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