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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 144.2
  • Total Fat: 4.3 g
  • Cholesterol: 10.3 mg
  • Sodium: 212.6 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 3.2 g
  • Protein: 5.6 g

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

Submitted by: MVC722

Introduction

This recipe is adapted from a recipe from AllRecipes.com: http://allrecipes.com/Recipe/Roasted-Butte
rnut-Squash-Soup-with-Apples-and-Bacon
/Detail.aspx I removed the bacon and bacon grease and added the evaporated milk to "cream" it up a little.
This recipe is adapted from a recipe from AllRecipes.com: http://allrecipes.com/Recipe/Roasted-Butte
rnut-Squash-Soup-with-Apples-and-Bacon
/Detail.aspx I removed the bacon and bacon grease and added the evaporated milk to "cream" it up a little.

Number of Servings: 16

Ingredients

    1 3 pound butternut squash
    1 Tbls olive oil
    1 large onion, chopped
    3 stalks celery, chopped
    1 c. chopped carrots
    1 bay leaf
    2 tsp. curry powder
    1 tsp. dried thyme
    salt and ground black pepper to taste
    1 Granny Smith apple - peeled, cored, and cubed
    2 c. apple cider
    2 quarts chicken stock
    1 12-oz. can evaporated milk
    1 Tbls. brown sugar

Directions

Yield - 16 1-cup servings.

Put squash in the oven at 350 and bake until soft. Let cool and then peel and remove seeds. Cut into chunks and then put back into the oven to roast until very tender.

Combine olive oil, onion, celery and carrots in pot and saute until soft. Combine remaining ingredients (except for evaporated milk and brown sugar) in crock pot and cook on high until apple and squash is very soft. Puree with immersion blender and then add evaporated milk and brown sugar to taste.

Number of Servings: 16

Recipe submitted by SparkPeople user MVC722.






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