Roasted Butternut squash soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
300 grams Butternut Squash 1 cup, chopped Onions, raw 2 stalk, large (11"-12" long) Celery, raw 2 large (7-1/4" to 8-1/2" long) Carrots, raw 3 medium (2-1/4" to 3-1/4" dia.) Potato, raw 3.75 cup Campbell's Chicken Broth 0.75 cup slices Parsnips
Roast squash at 375 F until fork pierces through.
Saute vegetables except potato in a non-stick pot or lightly spray with cooking spray, until onions are translucent.
Add chicken stock and bring to a boil over medium heat. Add potatoes and any seasoning you desire. I like rosemary and thyme but have also used cardamom. If you like heat a little cayenne goes a long way.
Simmer until vegetables are fork tender. Scoop roasted squash out of the skin and add to the pot. Simmer for another 8 to 10 minutes then with an immersion blender blend to desired consistency.
Serving Size: 6 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user NEWLIFENAT.
Saute vegetables except potato in a non-stick pot or lightly spray with cooking spray, until onions are translucent.
Add chicken stock and bring to a boil over medium heat. Add potatoes and any seasoning you desire. I like rosemary and thyme but have also used cardamom. If you like heat a little cayenne goes a long way.
Simmer until vegetables are fork tender. Scoop roasted squash out of the skin and add to the pot. Simmer for another 8 to 10 minutes then with an immersion blender blend to desired consistency.
Serving Size: 6 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user NEWLIFENAT.
Nutritional Info Amount Per Serving
- Calories: 155.7
- Total Fat: 1.5 g
- Cholesterol: 6.3 mg
- Sodium: 1,019.5 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 6.2 g
- Protein: 4.5 g
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