Roasted Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
2 large butternut squash, halved w/ seeds removed1 large sweet potato, diced1/2 large onion, diced4 garlic cloves, peeled2 tbsp. extra virgin olive oil2 tsp knorr vegetable stock1 tbsp. cayenne pepper2 tbsp. yellow curry1 Tbsp turmeric1/2 Cup brown sugar, unpacked1/2 tsp cinnamon
lightly drizzle the squash in one pan, and the potato, onion and garlic in another with the olive oil.
Roast at 350* for about 45 minutes, or until fork cuts through squash and potato easily.
Peel the squash and place into a large pot.
Add the potatoes, garlic and onions
Add all of the seasonings and stock.
Puree with an immersion blender until creamy.
Salt and pepper to taste.
Serving Size: Makes 14 1-Cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user ALUSIA80.
Roast at 350* for about 45 minutes, or until fork cuts through squash and potato easily.
Peel the squash and place into a large pot.
Add the potatoes, garlic and onions
Add all of the seasonings and stock.
Puree with an immersion blender until creamy.
Salt and pepper to taste.
Serving Size: Makes 14 1-Cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user ALUSIA80.
Nutritional Info Amount Per Serving
- Calories: 97.3
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 116.0 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 4.1 g
- Protein: 1.4 g
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