Roasted Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 large butternut squash (about 3 lbs)3 Tablespoons Oil, divided1 med onion, chopped4 cloves garlic, peeled and crushed1 apple, cored, peeled and diced5 cups chicken broth1 cup apple cider1 teaspoon salt
Peel and seed the butternut squash; cut into 8 wedges. Drizzle with 2 tablespoons oil, roast at 350 for 1 hour. Heat 1 T oil in a large pot, add the chopped onion and saute for 5 mins. Add the roasted squash, garlic, apple, broth, cider and salt. Simmer for 30 mins until apple is soft. Puree in blender or food processor.
Number of Servings: 8
Recipe submitted by SparkPeople user DAFFYDAFFODIL.
Number of Servings: 8
Recipe submitted by SparkPeople user DAFFYDAFFODIL.
Nutritional Info Amount Per Serving
- Calories: 109.9
- Total Fat: 0.6 g
- Cholesterol: 3.1 mg
- Sodium: 902.5 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 5.7 g
- Protein: 2.4 g
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