T's Roasted Pumpkin and Butternut Squash Soup (2 Cups)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Shallots, 1 tbsp chopped (remove)Butternut Squash, 2 cup, cubes (remove)Pumpkin, cooked, 2 cup, mashed (remove)*Homemade Chicken Stock (no added salt), 3 cup (remove)Maple Syrup, 4 tbsp (remove)Pepper, black, 1 tsp (remove)Kosher Salt - Diamond, 0.25 tsp (remove)Olive Oil, 1 tbsp (remove)Apple - 1 cup sliced roasted with pumpkinCurry Powder - 1 tblsp
Roast Squash, Pumpking and Apples with olive oil, salt and pepper in a 375 degree oven for about 25 minutes or until tender.
Stirring occasionally.
Warm Stock (Used Asparagus and Chicken Stock)
Blend.
Keep some pieces whole to add additional mouth feel to soup.
Makes about 4 - 1.5-2 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user TAMARASART.
Stirring occasionally.
Warm Stock (Used Asparagus and Chicken Stock)
Blend.
Keep some pieces whole to add additional mouth feel to soup.
Makes about 4 - 1.5-2 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user TAMARASART.
Nutritional Info Amount Per Serving
- Calories: 183.3
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 368.0 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 5.8 g
- Protein: 4.4 g
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