Baked Winter Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 acorn squash2 butternut squash2 tablespoons butter (divided by 8)8 teaspoons brown sugar3 carrots1 large onion10 cups of organic chicken stock1 tsp cinnamon1/2 tsp nutmeg1 tsp gingersalt, to taste
1. Preheat oven to 350 degrees
2. Cut all squah in 1/2 lengthwise. Remove seeds
3. Place squash halves, skin side down in a roasting pan (I used 2 roasting pans and divided the ingredients equally).. Place 1 piece of divided butter in each squash and 1 tsp of brown sugar. Arrange carrots and onions in the pan(s) around the squash. Pour 2 cups of stock into the pan, cover with foil and and cook for 1 1/2- 2 hours until squash is tender.
4. Remove pans from oven and allow veggies to cool slightly. Scoop out the squash pulp and add to a stock pot. Discard skins. Add all over veggies and broth to the cooking pot.
5. Add remaining broth to the pot, add spices and bring to a boil. Reduce heat and simmer for 10 minutes.
6. Puree the the soup in batches in blender or food processor. Return to the pot to adjust seasoning and heat through. Can be mixed with some milk or cream for added creaminess.
Number of Servings: 12
Recipe submitted by SparkPeople user JENNAJROBERTS.
2. Cut all squah in 1/2 lengthwise. Remove seeds
3. Place squash halves, skin side down in a roasting pan (I used 2 roasting pans and divided the ingredients equally).. Place 1 piece of divided butter in each squash and 1 tsp of brown sugar. Arrange carrots and onions in the pan(s) around the squash. Pour 2 cups of stock into the pan, cover with foil and and cook for 1 1/2- 2 hours until squash is tender.
4. Remove pans from oven and allow veggies to cool slightly. Scoop out the squash pulp and add to a stock pot. Discard skins. Add all over veggies and broth to the cooking pot.
5. Add remaining broth to the pot, add spices and bring to a boil. Reduce heat and simmer for 10 minutes.
6. Puree the the soup in batches in blender or food processor. Return to the pot to adjust seasoning and heat through. Can be mixed with some milk or cream for added creaminess.
Number of Servings: 12
Recipe submitted by SparkPeople user JENNAJROBERTS.
Nutritional Info Amount Per Serving
- Calories: 157.1
- Total Fat: 4.1 g
- Cholesterol: 10.2 mg
- Sodium: 328.1 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 6.1 g
- Protein: 4.5 g
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