Roasted Butternut Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
750g butternut, peeled, and cubed100g celery, diced200g carrots, diced (leave skin on for extra nutrients)1 medium onion, quartered3 cloves garlic, peeled1.5 tbsp extra virgin olive oil2tsp dried mixed herbssalt and pepper to taste900ml chicken stock
Put prepared vegetables in roasting dish.
Sprinkle over the herbs, salt and pepper
Drizzle with olive oil
Cover with foil and bake on 200 celsius for about 45 minutes.
Remove foil and bake for a further 10 to 15 minutes.
Put roasted vegetables in a large container and add 900ml chicken stock
Blend until smooth.
Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SADOLPHINGIRL.
Sprinkle over the herbs, salt and pepper
Drizzle with olive oil
Cover with foil and bake on 200 celsius for about 45 minutes.
Remove foil and bake for a further 10 to 15 minutes.
Put roasted vegetables in a large container and add 900ml chicken stock
Blend until smooth.
Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SADOLPHINGIRL.
Nutritional Info Amount Per Serving
- Calories: 112.7
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 43.8 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 5.2 g
- Protein: 1.9 g
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