Creamy Roasted Winter Squash Soup

Name: Creamy Roasted Winter Squash Soup Recipe
Prep time: 80 min
Cook time: 30 min
Total time: 110 min
Yield: 2
Ingredients: 3 cups roasted Butternut Squash; 1 cup roasted Hubbard Squash; 2 cups Fat Free Chicken or Vegetable Stock; Salt/Pepper; 1/2 onion diced; 1 carrot diced; 1 stalk celery diced; 1 clove garlic peeled and smashed; 1 teaspoon Olive Oil; 1/4 cup Fat Free Sour Cream

(3)

Minutes to Prepare: 80
Minutes to Cook: 30

Number of Servings: 2

Ingredients

3 cups roasted Butternut Squash1 cup roasted Hubbard Squash2 cups Fat Free Chicken or Vegetable StockSalt/Pepper1/2 onion, diced1 carrot, diced1 stalk celery, diced1 clove garlic peeled and smashed1 teaspoon Olive Oil1/4 cup Fat Free Sour Cream

Directions

Season and roast squash on a baking pan until tender (approx 45-60 minutes). Place in large bowl covered with plastic wrap for 20 minutes. Let cool and removed flesh from skin. Dice into small pieces and add to blender. Add 2 cups of broth and puree until smooth.

In a medium pot, heat oil. Sauté vegetables until tender. Add to blender and puree until very smooth. Add sour cream and continue to blend.

Pour mixture from blender back into pot through a strainer to remove any pieces that did not blend completely. Recheck for seasoning.

Bring to a boil and then reduce heat and simmer 3-5 minutes. Serve with crusty bread and a green salad for a complete meal.

Makes 2 serving.

Number of Servings: 2

Recipe submitted by SparkPeople user MISSJC.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 226.7
Total Fat: 3.3 g
Cholesterol: 5.0 mg
Sodium: 1,567.8 mg
Total Carbs: 47.1 g
Dietary Fiber: 2.2 g
Protein: 6.7 g

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Member Reviews

ARTJAC
nice - 6/11/21
1HAPPYSPIRIT
A delicious soup for this chilly autumn day! - 10/18/19
NELLJONES
I used full fat sour cream to add more creaminess. - 8/15/19
DEE107
looks good - 12/13/18
JULZLEE28
Tried it to freeze for future use & couldn't help myself, had to save a small bowl to eat right away. The best squash soup I've had yet. A bit of work, but well worth it. I added less than 1/2 teaspoon of salt, the taste was flavorful. Added a pinch of nutmeg & cinnamon to squash for roasting. - 11/11/10
JEREMY_PATRICIA
I will use soy milk and try this. It sounds very tasty. Thank you - 4/20/08