Roasted Acorn/Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
small butternut squash, carrots, onion, unsalted butter, light brown sugar, chicken broth, water, ground ginger, cayenne, paprika
Preheat oven to 375s Put squash halves, cut side up, in a large roasting pan
distribute carrots & onions around them. Dot vegetables with butter,
sprinkle with brown sugar. Pour 1 cup of broth over vegetables, season to
taste with salt & pepper. Cover with foil. Bake for 1 hour, or until
squash is tender.
Let squash cool in pan until cool enough to handle. Scoop squash flesh from
skins & transfer to large pot, discard skins. Add carrots, onions, any pan
juices, the 1 cup water and the remaining 3 cups of broth. Bring to a boil
over high heat, reduce heat to medium, stir in ginger & simmer uncovered,
for about 15 minutes.
Transfer soup to a blender or food processor, puree until smooth (do in
batches) Return to pot, bring soup to a gentle boil stirring well. *Season
to taste with cayenne pepper, paprika. I add 3 croutons when serving.
(Serves 6)
Number of Servings: 6
Recipe submitted by SparkPeople user KRISFR.
distribute carrots & onions around them. Dot vegetables with butter,
sprinkle with brown sugar. Pour 1 cup of broth over vegetables, season to
taste with salt & pepper. Cover with foil. Bake for 1 hour, or until
squash is tender.
Let squash cool in pan until cool enough to handle. Scoop squash flesh from
skins & transfer to large pot, discard skins. Add carrots, onions, any pan
juices, the 1 cup water and the remaining 3 cups of broth. Bring to a boil
over high heat, reduce heat to medium, stir in ginger & simmer uncovered,
for about 15 minutes.
Transfer soup to a blender or food processor, puree until smooth (do in
batches) Return to pot, bring soup to a gentle boil stirring well. *Season
to taste with cayenne pepper, paprika. I add 3 croutons when serving.
(Serves 6)
Number of Servings: 6
Recipe submitted by SparkPeople user KRISFR.
Nutritional Info Amount Per Serving
- Calories: 146.0
- Total Fat: 2.7 g
- Cholesterol: 8.8 mg
- Sodium: 704.2 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 8.1 g
- Protein: 3.4 g
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