Roasted Squash soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 cup, cubes Butternut Squash 2 1tsp Canola Oil 1 cup, diced Celery, raw 1.5 cup, chopped Onions, raw 1.5 cup Spinach, fresh 2 cloves Garlic 1 cup, chopped Carrots, raw 3 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup 1 tsp Sage, ground 0.5 tsp Nutmeg, ground 1 cup (8 fl oz) Water, tap 1 dash Pepper, black
Roast squash with 1 tsp oil at 400* for 40 minutes. Let cool and blend in food processor.
Add rest of oil to a large pot, add rest of veggies and sauté over medium heat until hot.
Add broth, water, spices, and squash to pot and simmer for 10 minutes before serving.
Serving Size: 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user LEONACAR.
Add rest of oil to a large pot, add rest of veggies and sauté over medium heat until hot.
Add broth, water, spices, and squash to pot and simmer for 10 minutes before serving.
Serving Size: 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user LEONACAR.
Nutritional Info Amount Per Serving
- Calories: 140.2
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 172.1 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 8.1 g
- Protein: 3.0 g
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