Roasted Squash soup

Roasted Squash soup

4.6 of 5 (13)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Roasted Squash soup calories by ingredient


Introduction

Great for those cold autumn days!! Great for those cold autumn days!!
Number of Servings: 4

Ingredients

    1 large onion (cut into large pieces)
    4 lage carrots (peeled,cut into 1 " pieces)
    4 cups, winter squash, cubed
    4 cup low soduim chicken broth
    salt (if desired)
    Pepper (to taste)
    1/2 non fat milk

Directions

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.

Member Ratings For This Recipe


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    2 of 2 people found this review helpful
    sounds good - one question though - 1/2 what milk? cup? - 11/9/10


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    Incredible!
    2 of 2 people found this review helpful
    Super Easy, Super nutritous, Super good. What more could you want. - 10/13/09


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    1 of 1 people found this review helpful
    Souunds great. Can i use veg broth instead of chicken? - 11/10/10


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    1 of 6 people found this review helpful
    I assume you are roasting the carrots and onion with the squash? Please proof-read and edit... - 11/10/10


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    1 of 1 people found this review helpful
    Excellant! - 11/10/10


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    Incredible!
    1 of 1 people found this review helpful
    Loved it---Squash and Pumpkins are my favourites anyway----Thanks!!! - 1/25/10


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    Incredible!
    1 of 1 people found this review helpful
    Great recipe - thanks for sharing! I added a pinch of nutmeg to my soup, and serve with blue cheese. - 12/29/09


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    Incredible!
    1 of 1 people found this review helpful
    Very delicious soup - 10/8/09


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    Incredible!
    1 of 1 people found this review helpful
    Excellent - 10/6/09


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    Very Good
    Love healthy soups - 10/20/20


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    Very Good
    Thanks for sharing - 4/20/20


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    Very Good
    Delicious! Use evaporated milk for additional creaminess, I also sprinkle a touch of cinnamon in too. - 7/2/19


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    Good - 3/15/19


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    Very nice - 2/1/19


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    Very Good
    Added a little peanut butter & cayenne. Guessed on 1/2 cup of milk; used unsweetened soy. Will make again! - 11/6/16


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    Incredible!
    This is awesome. I used acorn and butternut squash. - 11/13/11


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    Incredible!
    Wonderful - 17 yo son deemed it "the best soup he had ever tasted". I did add nutmeg as someone else suggested, but other than that followed the recipe. Thanks Pierdy! - 1/13/11


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    Incredible!
    Awesome recipe...i fixed a big pot yesterday...love it!!! I did add some corn..and a few small pieces of chicken...it was sooo good!! :) - 11/13/10