Roasted Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Butternut Squash raw, 20 ounces cubesCarrots, raw, 2 cup, chopped Onions, raw, 1 cup, chopped Maple Syrup, 4 tbsp Olive Oil, 3 tbsp Sea Salt, 1 tsp Pepper, black, .5 tsp Garlic, 10 cloves (or one bulb) smashedVegetable Broth, 8 cup Curry powder, 2 tsp Ginger, ground, 1/4 tspNutmeg, ground, 1/8 tspSour Cream, reduced fat, 1 tbsp
--preheat oven to 425
--on a roasting pan, toss first 8 ingredients (squash through garlic
--roast for 1 hour or until veggies are soft and caramelized, Don't allow garlic to burn!
--put roasted veggies (use a spatula to scrap all of the sticky yumminess off of the roasting pan!) into a pot with broth and spices. Bring to a boil, cover, and simmer for 10-15 minutes.
--blend until smooth with either blender (take out the little plastic top and place towel over it) or immersion blender.
--simmer uncovered 5 or 10 more minutes until desired thickness
--top with sour cream
Serving Size: 8-10 1c servings (estimated because we ate before I measured!)
Number of Servings: 8
Recipe submitted by SparkPeople user EMOUSSA.
--on a roasting pan, toss first 8 ingredients (squash through garlic
--roast for 1 hour or until veggies are soft and caramelized, Don't allow garlic to burn!
--put roasted veggies (use a spatula to scrap all of the sticky yumminess off of the roasting pan!) into a pot with broth and spices. Bring to a boil, cover, and simmer for 10-15 minutes.
--blend until smooth with either blender (take out the little plastic top and place towel over it) or immersion blender.
--simmer uncovered 5 or 10 more minutes until desired thickness
--top with sour cream
Serving Size: 8-10 1c servings (estimated because we ate before I measured!)
Number of Servings: 8
Recipe submitted by SparkPeople user EMOUSSA.
Nutritional Info Amount Per Serving
- Calories: 132.7
- Total Fat: 5.6 g
- Cholesterol: 0.7 mg
- Sodium: 1,261.0 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 3.0 g
- Protein: 1.1 g
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