Roasted Pumpkin and Butternut Squash Soup
- Number of Servings: 6
Ingredients
Pumpkin, cooked, 1360 grams (remove)Butternut Squash, 907 grams (remove)PC Organics Chicken Broth, 4 cup (remove)Onions, raw, 1 medium (2-1/2" dia) (remove)Carrots, raw, 3 large (7-1/4" to 8-1/2" long) (remove)*Potato, raw, 2 medium (2-1/4" to 3-1/4" dia.) (remove)Garlic, 1 clove (remove)*Extra Virgin Olive Oil, 4 tbsp (remove)Water, tap, 2 cup (8 fl oz) (remove)Salt, 1 tbsp (remove)Pepper, black, 1 tbsp (remove)Garlic powder, 1 tsp (remove)Ginger, ground, 1 tsp (remove)
Preheat oven to 400. Cut pumpkin and squash in half and clean out seeds. Roast in over for 40-45 min. Meanwhile, peel and chop carrots, potatoes, garlic, and onion. Place veggies in a large pot with chicken stock and water. Add bay leaf to top of water. Simmer until carrots and potatoes are fork tender. Once the pumpkin and squash are cooked, add to the pot of veggies with seasoning. Blend with a hand blender and serve warm.
Serving Size: makes 6 two cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SPATRICK2.
Serving Size: makes 6 two cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SPATRICK2.
Nutritional Info Amount Per Serving
- Calories: 270.9
- Total Fat: 9.9 g
- Cholesterol: 0.0 mg
- Sodium: 2,271.9 mg
- Total Carbs: 45.8 g
- Dietary Fiber: 10.2 g
- Protein: 5.9 g
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