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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 152.4
  • Total Fat: 4.1 g
  • Cholesterol: 12.0 mg
  • Sodium: 600.1 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 5.3 g
  • Protein: 4.3 g

View full nutritional breakdown of Roasted Butternut, Apple, Sweet Potato Soup calories by ingredient
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Roasted Butternut, Apple, Sweet Potato Soup

Submitted by: STARLASUE

Introduction

Roasting the vegetables enhances the flavor of the vegetables. This is packed with nutrients. Adding low fat cream cheese gives it a creamy texture and taste while still maintaining lower calories. Roasting the vegetables enhances the flavor of the vegetables. This is packed with nutrients. Adding low fat cream cheese gives it a creamy texture and taste while still maintaining lower calories.
Number of Servings: 10

Ingredients

    5 cup vegetable broth
    3 pounds butternut squash, seeded, cut into 4 or 5 pieces (or peel and cube)
    1/2 large vidalia onion(s), cut into 2-inch cubes
    1 small apple(s), peeled and cut into to 2-inch cubes
    2 medium sweet potatoes
    6 garlic cloves, sliced
    1/8 tsp black pepper, or to taste
    1/8 tsp ground nutmeg, or to taste
    1/4 tsp ginger
    1/2 tsp cinnamon
    Pinch of saffron (optional)
    olive oil spray
    8 oz low fat cream cheese (cubed)

Directions

Cut squash into 4 or 5 large pieces, scrape out seeds and stringy material. Place squash, garlic, onion, apple, and sweet potato on a parchment lined cookie sheet. Spray vegetables with olive oil and roast for one hour at 300 degrees F.

When cool enough, remove the skin from the squash if it wasn’t peeled in advance. Add the roasted vegetables and spices to the broth and let simmer on low for an hour. When vegetables are tender, carefully blend it with a hand mixer or a blender until smooth.

For additional creaminess, add cream cheese to the mixture and cook an additional 20 minutes until the cheese is melted. Add pinch of saffron at this point if desired. Stir thoroughly before serving.

Tip: To quicken cooking time chop cooked vegetables a little smaller just before placing in broth.

Tip: You can roast the vegetables the day before and then place them, the broth and seasonings in a crock pot the next morning on low for 3-4 hours. 1/2 hour before serving, use the mixer to blend the vegetables then add the cream cheese allowing it time to melt. Stir well before serving.

Number of Servings: 10 1-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user STARLASUE.






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