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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 165.7
  • Total Fat: 5.1 g
  • Cholesterol: 4.2 mg
  • Sodium: 164.1 mg
  • Total Carbs: 27.8 g
  • Dietary Fiber: 6.6 g
  • Protein: 5.3 g

View full nutritional breakdown of Roasted butternut squash soup calories by ingredient
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Roasted butternut squash soup

Submitted by: SAGE86

Introduction

A warm hearty winter soup. A warm hearty winter soup.
Number of Servings: 8

Ingredients

    1 butternut squash about 2.5 lbs
    1.5 small onions diced
    2 celery sticks diced
    1 carrot diced
    3 c. homemade chicken stock (this stock has been reduced)
    2 tbsp. olive oil
    1. tsp nutmeg
    1. milk 1%
    water.

Tips

Change up the spices, use curry, cinnamon, cloves. You can also add apples, pears etc. to change the flavours. Garnish with roasted squash seeds, finely chopped mint leaves, or plain yogurt.


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Directions

Roast the butternut for about 30 mins. when squash is cooked, remove from heat and put onion, carrots, celery in pot and saute in the olive oil until the onions become partly see through. Add the stock, and then add the squash (and any liquid on the pan from roasting) and season with spice. Cook about 25-30. Puree in a blender, add water if needed to thin soup. About 5 mins before eating add milk, to make creamer.

Serving Size: makes 8 bowls.






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