roasted butternut squash soup

Name: roasted butternut squash soup Recipe
Yield: 4
Ingredients: 5 1/2 cups cubed butternut squash; 1 1/2 cups low sodium chicken broth; 1 cup chopped sweet onion; 1/4 cup chopped shallot; 1/2 Tablespoon olive oil; 2 cloves garlic peeled; 1 teaspoon curry powder; 1/2 teaspoon cumin; 1/2 teaspoon minced ginger; salt to taste

Number of Servings: 4

Ingredients

5 1/2 cups cubed butternut squash1 1/2 cups low sodium chicken broth1 cup chopped sweet onion1/4 cup chopped shallot1/2 Tablespoon olive oil2 cloves garlic, peeled1 teaspoon curry powder1/2 teaspoon cumin1/2 teaspoon minced gingersalt to taste

Directions

preheat oven to 300.
mix squash, onion and shallot with olive oil and place in roasting pan.
wrap garlic cloves in foil (this prevents it from overbrowning)
place foil packet in roasting pan
roast veggies for 1 hour.
remove garlic from foil, puree veggies, garlic and chicken broth in blender or food processer until smooth. add spices, salt to taste.
makes 4 1-1 1/4 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user WHOSJILL.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving