Squash Soup with Roasted Vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 180.5
  • Total Fat: 10.1 g
  • Cholesterol: 10.7 mg
  • Sodium: 731.5 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 3.8 g
  • Protein: 4.3 g

View full nutritional breakdown of Squash Soup with Roasted Vegetables calories by ingredient


Introduction

This is a big favorite at my house. Upon evaluation, I realize that it is a bit high in sodium. I would suggest substituting unsalted butter or vegetable oil, if that is an issue. This is a big favorite at my house. Upon evaluation, I realize that it is a bit high in sodium. I would suggest substituting unsalted butter or vegetable oil, if that is an issue.
Number of Servings: 4

Ingredients

    1 1/2 cups squash or pumpkin
    1 1/2 cups chicken stock
    1/2 cup chopped carrots
    1/2 cup chopped onion
    1/2 cup chopped celery
    1/2 cup chopped potato (unpeeled)
    2 Tbsp. olive oil
    1 Tbsp. flour
    1/2 tsp. salt
    1/4 tsp. nutmeg
    dash cayenne
    1 Tbsp. butter
    1 cup nonfat milk

Directions

Preheat oven to 450. In the meantime, prepare vegetables. Toss with olive oil and place in a pan. When oven is hot , place pan of vegetables in oven and bake ten minutes or until browned and crispy tender.

In blender, place squash and 3/4 cup of chicken stock. Blend until very smooth.

Melt butter in soup pan. Blend in flour and seasonings. Add milk all at once. Cook and stir until slightly thickened and bubbly.

Add squash blend and remainder of chicken stock. Cook and stir until heated through and smooth. Add roasted vegetables.

Makes 4 one-cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user S3XYDIVASMOM.