Roasted Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
One medium butternut squash, peeled, cut into cubes4 large diameter carrots cut into 2" lengths2 medium yellow onions, cubed2 Tbsp. olive oil2 Tbsp. curry (be sure MSG and salt free)2 tsp. ground ginger1 tsp. cardamon 4 c. low sodium vegetable broth
Preheat oven to 425 degrees. Line roasting pan with aluminum foil. Pour olive oil on foil and roll vegetable cubes to coat veggies and foil. Sprinkle with spices. Roast for 35 to 45 minutes until tender. Cool slightly and process until smooth in food processor using vegetable broth. Pour into large sauce pan and add remaining vegetable broth and heat through. Should make 8 one cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MAGGIEFA.
Number of Servings: 8
Recipe submitted by SparkPeople user MAGGIEFA.
Nutritional Info Amount Per Serving
- Calories: 97.4
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 99.6 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 4.6 g
- Protein: 1.5 g