Baked Winter Squash Soup
- Number of Servings: 6
Ingredients
1 acorn squash1 butternut squash4 TBSP butter unsalted (1/2 stick)4 tsp brown sugar3 carrots1 small onion5 cups low fat chicken broth1/2 tsp ground mace1/2 tsp ground ginger1/8 tsp cayenne peppersalt to taste
Preheat oven to 350 degrees
Cut squash in half lengthwise
Scoop out and discard the seeds
Place squash halves skin side down in a shallow roasting pan or cake pan.
Place 1 TBSP butter and 1 tsp brown sugar in the cavity of each squash half.
Arange the carrots and onion slices around the squash.
Pour 2 cups of the chicken broth in the pan and cover it tightly with aluminum foil.
Bake for 2 hours.
Remove pan from oven and allow to cool slightly.
Scoop the squash pulp out of the skins and place it in a soup pot. Add the carrots, onions, and the cooking liquid.
Add the remaining chicken broth and the mace, ginger and cayenne pepper and salt.
Stir well and bring to a boil. Reduce the heat and simmer uncovered for 10 minutes.
Puree the soup in batches in a blender or food processor until smooth.
Return it to the pot and adjust seasonings as desired and heat through.
6 portions
Number of Servings: 6
Recipe submitted by SparkPeople user MJODOM.
Cut squash in half lengthwise
Scoop out and discard the seeds
Place squash halves skin side down in a shallow roasting pan or cake pan.
Place 1 TBSP butter and 1 tsp brown sugar in the cavity of each squash half.
Arange the carrots and onion slices around the squash.
Pour 2 cups of the chicken broth in the pan and cover it tightly with aluminum foil.
Bake for 2 hours.
Remove pan from oven and allow to cool slightly.
Scoop the squash pulp out of the skins and place it in a soup pot. Add the carrots, onions, and the cooking liquid.
Add the remaining chicken broth and the mace, ginger and cayenne pepper and salt.
Stir well and bring to a boil. Reduce the heat and simmer uncovered for 10 minutes.
Puree the soup in batches in a blender or food processor until smooth.
Return it to the pot and adjust seasonings as desired and heat through.
6 portions
Number of Servings: 6
Recipe submitted by SparkPeople user MJODOM.
Nutritional Info Amount Per Serving
- Calories: 175.9
- Total Fat: 8.5 g
- Cholesterol: 26.6 mg
- Sodium: 1,005.7 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 6.1 g
- Protein: 2.8 g
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