Roasted Squash & Apple Soup
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
4 pumpkins cut in half 1 onion chopped2 celery stalks chopped2 carrots chopped3 apples chopped1/2 cup white wine 2 quarts chicken stock1Tbs oz light margarine4 cups fat-free half and half 8 sage leavesPepper to taste1/4 cup non-fat sour cream2 scallions finely sliced
preheat oven to 400
Clean out inside of squash, lay skin side up on sheet pan, roast until done, fork should easily go in like a baked potato. let cool slightly and peel skin away from the flesh.
Saute in margarine the onion, celery, carrots, apples and sage until onions are translucent and apples are tender.
Deglaze pan with wine, let reduce until almost evaporated.
Add stock, let simmer, add roasted squash simmer then puree in blender. Add half and half, season with salt and pepper. Garnish with sour cream and scallions.
Number of Servings: 12
Recipe submitted by SparkPeople user ROSIE19531.
Clean out inside of squash, lay skin side up on sheet pan, roast until done, fork should easily go in like a baked potato. let cool slightly and peel skin away from the flesh.
Saute in margarine the onion, celery, carrots, apples and sage until onions are translucent and apples are tender.
Deglaze pan with wine, let reduce until almost evaporated.
Add stock, let simmer, add roasted squash simmer then puree in blender. Add half and half, season with salt and pepper. Garnish with sour cream and scallions.
Number of Servings: 12
Recipe submitted by SparkPeople user ROSIE19531.
Nutritional Info Amount Per Serving
- Calories: 107.1
- Total Fat: 1.7 g
- Cholesterol: 5.8 mg
- Sodium: 922.4 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 3.2 g
- Protein: 3.1 g
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