Easy Roasted Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
5 cups peeled butternut squash, cubed (~ 2.5 lbs.)4 large shallots, peeled then halved2 T olive oil1/2 tsp. salt1/2 tsp. ground ginger or 1-1/2 inch piece fresh ginger thinly sliced2 1/2 cups 99% fat free chicken broth
Put squash cubes, shallots, olive oil and salt in a large bowl, mix well. Pour out onto a roasting pan or jelly roll pan. Roast at 375 degrees for 50 minutes.
Let squash cool.
Put 1/2 the squash/shallot mixture into a blender with half the chicken broth. Blend until smooth then pour into a large sauce pan. Repeat with other half of veggies and broth. Cook over medium heat for 5-10 minutes or until heated through.
Serving size is 3/4 cup. 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user LANC92.
Let squash cool.
Put 1/2 the squash/shallot mixture into a blender with half the chicken broth. Blend until smooth then pour into a large sauce pan. Repeat with other half of veggies and broth. Cook over medium heat for 5-10 minutes or until heated through.
Serving size is 3/4 cup. 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user LANC92.
Nutritional Info Amount Per Serving
- Calories: 143.0
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,075.7 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 0.0 g
- Protein: 2.8 g
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