Roasted Squash soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large onion (cut into large pieces)4 lage carrots (peeled,cut into 1 " pieces)4 cups, winter squash, cubed4 cup low soduim chicken brothsalt (if desired)Pepper (to taste)1/2 non fat milk
1. Pre-heat oven to 400F, in a large roasting pan place squash. Roast for 15- 45 minutes until squash is soft.
2. Place vegetables in a large pot: add broth. Cook for 10 - 20 miutes to allow flavours to combine.
3. Add milk
4. Transfer mixture to a blender and blend until smooth. (Add more water or broth to achieve desired thickness.)
Alternately, to reduce the effort of cutting up the squash, I cut it in 1/2, scoop out the seeds, fill with the onions and carrots and 1/4 cp water(each), cover with tin foil and bake. (for about 45 min). It is then easier to scoop out the squash and discard the shell!
Makes approx 6 servings of 1-1/2 cups or 4 2 cup servings
Top, when serving with a swirl of sour cream.
Number of Servings: 4
Recipe submitted by SparkPeople user PIERDY.
2. Place vegetables in a large pot: add broth. Cook for 10 - 20 miutes to allow flavours to combine.
3. Add milk
4. Transfer mixture to a blender and blend until smooth. (Add more water or broth to achieve desired thickness.)
Alternately, to reduce the effort of cutting up the squash, I cut it in 1/2, scoop out the seeds, fill with the onions and carrots and 1/4 cp water(each), cover with tin foil and bake. (for about 45 min). It is then easier to scoop out the squash and discard the shell!
Makes approx 6 servings of 1-1/2 cups or 4 2 cup servings
Top, when serving with a swirl of sour cream.
Number of Servings: 4
Recipe submitted by SparkPeople user PIERDY.
Nutritional Info Amount Per Serving
- Calories: 190.7
- Total Fat: 1.6 g
- Cholesterol: 5.6 mg
- Sodium: 170.2 mg
- Total Carbs: 43.9 g
- Dietary Fiber: 11.9 g
- Protein: 5.5 g
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