Roasted Butternut, Apple, Sweet Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
5 cup vegetable broth 3 pounds butternut squash, seeded, cut into 4 or 5 pieces (or peel and cube)1/2 large vidalia onion(s), cut into 2-inch cubes 1 small apple(s), peeled and cut into to 2-inch cubes 2 medium sweet potatoes6 garlic cloves, sliced1/8 tsp black pepper, or to taste 1/8 tsp ground nutmeg, or to taste 1/4 tsp ginger1/2 tsp cinnamonPinch of saffron (optional)olive oil spray8 oz low fat cream cheese (cubed)
Cut squash into 4 or 5 large pieces, scrape out seeds and stringy material. Place squash, garlic, onion, apple, and sweet potato on a parchment lined cookie sheet. Spray vegetables with olive oil and roast for one hour at 300 degrees F.
When cool enough, remove the skin from the squash if it wasn’t peeled in advance. Add the roasted vegetables and spices to the broth and let simmer on low for an hour. When vegetables are tender, carefully blend it with a hand mixer or a blender until smooth.
For additional creaminess, add cream cheese to the mixture and cook an additional 20 minutes until the cheese is melted. Add pinch of saffron at this point if desired. Stir thoroughly before serving.
Tip: To quicken cooking time chop cooked vegetables a little smaller just before placing in broth.
Tip: You can roast the vegetables the day before and then place them, the broth and seasonings in a crock pot the next morning on low for 3-4 hours. 1/2 hour before serving, use the mixer to blend the vegetables then add the cream cheese allowing it time to melt. Stir well before serving.
Number of Servings: 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user STARLASUE.
When cool enough, remove the skin from the squash if it wasn’t peeled in advance. Add the roasted vegetables and spices to the broth and let simmer on low for an hour. When vegetables are tender, carefully blend it with a hand mixer or a blender until smooth.
For additional creaminess, add cream cheese to the mixture and cook an additional 20 minutes until the cheese is melted. Add pinch of saffron at this point if desired. Stir thoroughly before serving.
Tip: To quicken cooking time chop cooked vegetables a little smaller just before placing in broth.
Tip: You can roast the vegetables the day before and then place them, the broth and seasonings in a crock pot the next morning on low for 3-4 hours. 1/2 hour before serving, use the mixer to blend the vegetables then add the cream cheese allowing it time to melt. Stir well before serving.
Number of Servings: 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user STARLASUE.
Nutritional Info Amount Per Serving
- Calories: 152.4
- Total Fat: 4.1 g
- Cholesterol: 12.0 mg
- Sodium: 600.1 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 5.3 g
- Protein: 4.3 g
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