Roasted Butternut Squash Soup
- Number of Servings: 9
Ingredients
2 Squash 3 cups of veggie broth.5 cups of 1 %milk 2 tsp curry powder1 med onion1 clove of garlicsalt and pepper to taste
Preheat oven to 400 degrees
Cut Squash in half, scoop out seeds
Roast cut side down for 45 minutes to 1 hour
Let cool
Puree cooled squash in blender, may take more than one batch.
Mince onion and garlic-saute in soup pot, add curry powder and saute.
Add pureed squash, veggie broth bring simmer
Add milk to thicken.
Serve when hot.
May use more or less vegetable broth. Will thicken more as it is re-heated.
Number of Servings: 9
Recipe submitted by SparkPeople user JAMIERDH.
Cut Squash in half, scoop out seeds
Roast cut side down for 45 minutes to 1 hour
Let cool
Puree cooled squash in blender, may take more than one batch.
Mince onion and garlic-saute in soup pot, add curry powder and saute.
Add pureed squash, veggie broth bring simmer
Add milk to thicken.
Serve when hot.
May use more or less vegetable broth. Will thicken more as it is re-heated.
Number of Servings: 9
Recipe submitted by SparkPeople user JAMIERDH.
Nutritional Info Amount Per Serving
- Calories: 69.9
- Total Fat: 0.3 g
- Cholesterol: 0.7 mg
- Sodium: 165.1 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 4.1 g
- Protein: 2.1 g
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