Roasted Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Butternut squashed, cut in half, seeded1 head of garlic1 small potato, halved1 parsnip, chunked1 onion, sliced1/3 cup carrots, chopped2 tsp ginger root, finely chopped2 cups chicken stock1 tsp. garam masala (or equivalent indian spice mix)2 tbsp olive oil
Lightly oil the squash, garlic, parsnips, onion and potato. Place on a cookie sheet and roast for one hour at 300 degrees F.
Just before you pull the vegetables from the oven, heat a cooking pot with 1 tsp. olive oil and toss in the carrot. Once they are softened, add in the stock and remove the vegetables from the oven. Chop the roasted veg one last time and remove the squash from the skin. Add the roasted vegetables to the pot and let simmer on low for another hour.
Once the soup has cooked, blend it with a hand mixer or a blender until smooth.
If you want, you can add meat to the soup in order to up your protein for the day. To make this a vegan soup, use vegetable stock instead.
Number of Servings: 6
Recipe submitted by SparkPeople user JOURNEYBUG.
Just before you pull the vegetables from the oven, heat a cooking pot with 1 tsp. olive oil and toss in the carrot. Once they are softened, add in the stock and remove the vegetables from the oven. Chop the roasted veg one last time and remove the squash from the skin. Add the roasted vegetables to the pot and let simmer on low for another hour.
Once the soup has cooked, blend it with a hand mixer or a blender until smooth.
If you want, you can add meat to the soup in order to up your protein for the day. To make this a vegan soup, use vegetable stock instead.
Number of Servings: 6
Recipe submitted by SparkPeople user JOURNEYBUG.
Nutritional Info Amount Per Serving
- Calories: 159.1
- Total Fat: 5.8 g
- Cholesterol: 2.4 mg
- Sodium: 293.5 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 2.3 g
- Protein: 4.3 g
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