Squash Soup with Roasted Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 cups squash or pumpkin1 1/2 cups chicken stock1/2 cup chopped carrots1/2 cup chopped onion1/2 cup chopped celery1/2 cup chopped potato (unpeeled)2 Tbsp. olive oil1 Tbsp. flour1/2 tsp. salt1/4 tsp. nutmegdash cayenne1 Tbsp. butter1 cup nonfat milk
Preheat oven to 450. In the meantime, prepare vegetables. Toss with olive oil and place in a pan. When oven is hot , place pan of vegetables in oven and bake ten minutes or until browned and crispy tender.
In blender, place squash and 3/4 cup of chicken stock. Blend until very smooth.
Melt butter in soup pan. Blend in flour and seasonings. Add milk all at once. Cook and stir until slightly thickened and bubbly.
Add squash blend and remainder of chicken stock. Cook and stir until heated through and smooth. Add roasted vegetables.
Makes 4 one-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user S3XYDIVASMOM.
In blender, place squash and 3/4 cup of chicken stock. Blend until very smooth.
Melt butter in soup pan. Blend in flour and seasonings. Add milk all at once. Cook and stir until slightly thickened and bubbly.
Add squash blend and remainder of chicken stock. Cook and stir until heated through and smooth. Add roasted vegetables.
Makes 4 one-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user S3XYDIVASMOM.
Nutritional Info Amount Per Serving
- Calories: 180.5
- Total Fat: 10.1 g
- Cholesterol: 10.7 mg
- Sodium: 731.5 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 3.8 g
- Protein: 4.3 g
Member Reviews