Roasted Sweet Potato and Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 medium butternut squash, halved and deseeded4 small sweet potatoes4 cubanelle peppers1 tablespoon herbs de provence1 lg box fat free chicken brothsalt, to tastepepper to taste2 slices, baked bacon, crumbled
1. Preheat oven to 350.
2. Roast potatoes, whole peppers, and butternut squash halves for 50 minutes.
3. Scoop out flesh of squash into a pot.
4. Deseed the peppers and take off the skins and add to the pot.
5. Skin the potatoes and add to the pot.
6. Add the broth, herbs, salt and pepper and heat to temperature.
7. Crumble bacon on top
Number of Servings: 5
Recipe submitted by SparkPeople user BENERIKA.
2. Roast potatoes, whole peppers, and butternut squash halves for 50 minutes.
3. Scoop out flesh of squash into a pot.
4. Deseed the peppers and take off the skins and add to the pot.
5. Skin the potatoes and add to the pot.
6. Add the broth, herbs, salt and pepper and heat to temperature.
7. Crumble bacon on top
Number of Servings: 5
Recipe submitted by SparkPeople user BENERIKA.
Nutritional Info Amount Per Serving
- Calories: 168.2
- Total Fat: 2.5 g
- Cholesterol: 2.2 mg
- Sodium: 1,481.2 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 5.0 g
- Protein: 5.0 g
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