Roasted Butternut Squash and Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 medium/large butternut squash2 medium sweet potatoes (for more savory soup, use russets)CreamOnion (diced)GarlicVegetable brothButter for sauteingOlive oilSageCuminLemon Pepper seasoningSalt (to taste)
-Remove seeds and strings from squash
-Cube, and toss in olive oil with ( a 1/2 tsp each of sage, cumin and lemon pepper seasoning
-Roast in 450 degree oven until soft and slightly brown, about 15 minutes. Be sure to flip so it doesnt burn!
-While the squash is roasting, lightly sautee the diced onions and garlic in butter and add the potatoes in 1/2 inch square cubes. Roast until potatoes are slightly soft.
-Put roasted squash in food processor and slowly add the cream till smooth and creamy and even.
-Add broth and squash/cream puree to the potatoes and stir.
-Allow to cook on LOW heat for about 10 minutes *DO NOT ALLOW TO BOIL*
Serves about 10 1/2 cups
Number of Servings: 8
Recipe submitted by SparkPeople user GMEISSNE1.
-Cube, and toss in olive oil with ( a 1/2 tsp each of sage, cumin and lemon pepper seasoning
-Roast in 450 degree oven until soft and slightly brown, about 15 minutes. Be sure to flip so it doesnt burn!
-While the squash is roasting, lightly sautee the diced onions and garlic in butter and add the potatoes in 1/2 inch square cubes. Roast until potatoes are slightly soft.
-Put roasted squash in food processor and slowly add the cream till smooth and creamy and even.
-Add broth and squash/cream puree to the potatoes and stir.
-Allow to cook on LOW heat for about 10 minutes *DO NOT ALLOW TO BOIL*
Serves about 10 1/2 cups
Number of Servings: 8
Recipe submitted by SparkPeople user GMEISSNE1.
Nutritional Info Amount Per Serving
- Calories: 183.9
- Total Fat: 10.1 g
- Cholesterol: 32.1 mg
- Sodium: 134.3 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 4.9 g
- Protein: 2.2 g
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