roasted vege soup

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 2
Ingredients
Butternut Squash, 1 cup, cubes (remove)Carrots, raw, .05 cup, chopped (remove)Peppers, sweet, red, raw, sliced, 1 cup (remove)Onions, raw, .25 cup, chopped (remove)Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup, 1 serving (remove)Olive Oil, 1 1tsp (remove)
Directions
peel and cube all vegeis. Spray with olive oil. Roast at 400 for 45 minutes on non stick pan. Place into soup pot with broth add seasonings. Bring to boil and puree with hand blender. May add 2 TBS cream for added flavor before eating.

Number of Servings: 2

Recipe submitted by SparkPeople user JUNEBUG160.

Servings Per Recipe: 2
Nutritional Info Amount Per Serving
  • Calories: 93.5
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 43.7 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 4.7 g
  • Protein: 2.8 g

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