Roasted butternut squash soup

Minutes to Prepare: 15
Minutes to Cook: 90

Number of Servings: 9

Ingredients

2.0 tsp Ginger, ground1.0 tsp Nutmeg, ground1.0 cup, chopped Onions, raw14.0 cup, cubes Butternut Squash (2 large)8.0 cup Chicken stock, home-prepared2.0 tbsp Extra Virgin Olive Oil

Directions

Chop onions...add to stock. Add ginger and nutmeg and bring to boil then reduce and simmer. Roast squash rubbed with olive oil and salt and pepper at 400 for about an hour. When tender.....cube...add to stock. Blend soup with hand mixer..serve Serving Size: 9 - 1.5 cup servings

Number of Servings: 9.0

Recipe submitted by SparkPeople user SHONEYSUCKLE74.

Servings Per Recipe: 9

Nutritional Info Amount Per Serving

Calories: 240.4
Total Fat: 6.1 g
Cholesterol: 6.4 mg
Sodium: 319.8 mg
Total Carbs: 42.9 g
Dietary Fiber: 9.8 g
Protein: 8.4 g

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