Roasted Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
8 cups cubed(1 inch) peeled butternut squash, about 2.25 lbs.0.75 tsp salt (divided)0.5 tsp black pepper (divided)Olive oil cooking spray14 oz box of Swanson chicken broth
Cover a cookie sheet with foil and spray with cooking spray. Spread the cubed squash over the tray and spray again with cooking spray. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Bake at 400 degree for 45 minutes or until tender.
Place half of squash, half of milk and half of broth in blender and process till smooth. Pour mixture in saucepan. Repeat with rest of squash, milk and broth.
Cook over medium heat for minutes till thoroughly heated but not boiling. Stir in 1/2 tsp salt and 1/4 tsp pepper.
Optional: After spooning into bowls, sprinkle with 1 1/2 tsp of toasted chopped walnuts. Walnuts not included in calories,etc.
Serving Size: Makes 12 one cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user WJUMP4JOY.
Place half of squash, half of milk and half of broth in blender and process till smooth. Pour mixture in saucepan. Repeat with rest of squash, milk and broth.
Cook over medium heat for minutes till thoroughly heated but not boiling. Stir in 1/2 tsp salt and 1/4 tsp pepper.
Optional: After spooning into bowls, sprinkle with 1 1/2 tsp of toasted chopped walnuts. Walnuts not included in calories,etc.
Serving Size: Makes 12 one cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user WJUMP4JOY.
Nutritional Info Amount Per Serving
- Calories: 106.3
- Total Fat: 2.8 g
- Cholesterol: 12.4 mg
- Sodium: 186.0 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 4.0 g
- Protein: 4.0 g
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