Roasted Butternut Squash Soup
Place cubed Squash in jelly roll pan. Toss with Olive Olive, Salt, Pepper, Ginger, Shallots and Nutmeg.
Roast until tender (30 minutes).
Place roasted squash in blender. Add Chicken Broth and blend until smooth. Add milk and blend. Serve warm with chopped chives.Submitted by: KHS180
CALORIES: 122.2 |
FAT: 4.9g |
PROTEIN: 2.8g |
CARBS: 19.6g |