Roasted Squash and Carrot Soup
- Number of Servings: 2
Ingredients
1lb Butternut Squash- Skin removed and cubed.3 carrots- roughly chopped1 T Olive oil6 Cloves Garlic10 sprigs Parsley1 t marjoram4 c vegetable broth1 c soy milk, plain2 oz fragrant cheese (garlic cheese used) shredded
Heat oven to 450 F.
Combine carrots, squash, olive oil and garlic- roast 1/2 hour.
In stock pot heat broth- add roasted vegetables. Bring to a boil and simmer 20 minutes or until vegetable are softened. Strain 1/2 of the vegetables and mash in food processor or with potato masher. Add mashed vegetables back into pot with herbs and silk- heat through. Serve immediately with cheese on top, preferably with crusty bread. (bread not in calculation)
Number of Servings: 2
Recipe submitted by SparkPeople user E-MURDER.
Combine carrots, squash, olive oil and garlic- roast 1/2 hour.
In stock pot heat broth- add roasted vegetables. Bring to a boil and simmer 20 minutes or until vegetable are softened. Strain 1/2 of the vegetables and mash in food processor or with potato masher. Add mashed vegetables back into pot with herbs and silk- heat through. Serve immediately with cheese on top, preferably with crusty bread. (bread not in calculation)
Number of Servings: 2
Recipe submitted by SparkPeople user E-MURDER.
Nutritional Info Amount Per Serving
- Calories: 421.5
- Total Fat: 18.1 g
- Cholesterol: 26.6 mg
- Sodium: 2,005.1 mg
- Total Carbs: 50.8 g
- Dietary Fiber: 5.5 g
- Protein: 15.5 g
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