Roasted Butternut Squash Soup
- Number of Servings: 8
Ingredients
Butternut SquashOnion, choppedSea SaltPeanut OilChicken broth (or vegetable stock)MilkCurry PowderTandoori Spice
Spread butternut squash and onion on parchment lined baking sheet, sprinkle with oil and sea salt. Roast in 375 oven for about an hour or until squash is soft.
In a blender combine roasted squash and onion with milk, stock and spices. Blend until smooth and frothy.
(I use a VitaMix blender, so I add all the ingredients while they are cool, and blend on high for 6 minutes or until steam comes out the vented lid)
Serving Size: Makes 8x 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KARACAW.
In a blender combine roasted squash and onion with milk, stock and spices. Blend until smooth and frothy.
(I use a VitaMix blender, so I add all the ingredients while they are cool, and blend on high for 6 minutes or until steam comes out the vented lid)
Serving Size: Makes 8x 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KARACAW.
Nutritional Info Amount Per Serving
- Calories: 86.4
- Total Fat: 4.0 g
- Cholesterol: 2.8 mg
- Sodium: 262.5 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 2.9 g
- Protein: 2.3 g
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