Roasted Butternut Squash Soup - 2 cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cans vegetable broth4 c water1 butternut squash - sliced and roasted @ 375 for 50 min1 c apple - diced1/2 c onion - diced1 1/2 tsp saltwhite pepper, ceyenne pepper, nutmeg to taste2 Tbsp cornstarch1/2 c soymilk
Slice squash in 3/4 inch pieces and lightly spray with oil. Roast @ 375 for 50 min. Cool and cut away from skin.
Dice apple and onion and boil with broth and spices about 15 minutes.
In 2 batches, blend squash and apple/onion mix. Add water with cornstarch and thicken on stove. Turn off heat, let cool a few minutes and then slowly stir in soymilk.
Serving Size: Makes 6 2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user DANNYSTAMMY.
Dice apple and onion and boil with broth and spices about 15 minutes.
In 2 batches, blend squash and apple/onion mix. Add water with cornstarch and thicken on stove. Turn off heat, let cool a few minutes and then slowly stir in soymilk.
Serving Size: Makes 6 2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user DANNYSTAMMY.
Nutritional Info Amount Per Serving
- Calories: 123.0
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 880.6 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 6.4 g
- Protein: 2.6 g
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