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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 126.4
  • Total Fat: 6.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 630.9 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 4.6 g
  • Protein: 1.3 g

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

Submitted by: SUNNYH99

Introduction

One of the best things I have ever made! Recipe adapted from Martha Stewart Living Oct 2009 Roasted Pumpkin Soup recipe. I used less of some ingredients and made smaller portions. I used broth rather than stock. Makes 8 one-cup servings. One of the best things I have ever made! Recipe adapted from Martha Stewart Living Oct 2009 Roasted Pumpkin Soup recipe. I used less of some ingredients and made smaller portions. I used broth rather than stock. Makes 8 one-cup servings.
Number of Servings: 8

Ingredients

    2 pounds butternut squash, halved & seeded
    1 medium yellow onion, peeled & quartered through stem
    2 shiitake mushrooms, (minus stems) caps wiped clean
    1 garlic clove, peeled
    1/3 cup olive oil
    Kosher salt and freshly ground pepper
    4 cups vegetable broth (low salt variety preferred)
    1 cup water (optional) to thin, or add another cup broth

Directions

Preheat oven to 450 degrees F. Cut up squash into 2-inch pieces (I bought mine already peeled). Combine squash, onion, mushrooms & garlic on a rimmed baking sheet. Add oil and 1 to 1-1/2 TBS salt and toss veggies to coat (may need to do so piece by piece to avoid making a mess) & spread in single layer on pan. Roast about 30 minutes or until tip of sharp knife easily pierces squash. Toss veggies (I used tongs to turn each piece) & rotate pan halfway through. Let cool, then remove skins if squash wasn't peeled first.

Transfer veggies to a medium saucepan; heat over medium heat. Pour in 2 cups veggie broth & puree with immersion blender until smooth. With blender running, slowly add remaining 3 cups broth and puree until smooth. Bring soup just to a simmer. Taste and add 1 cup water or more vegetable broth to thin to desired consistency. Remove from heat, & season with salt & pepper. Cover to keep warm. Makes 8 one-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user SUNNYH99.






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