Roasted Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 97.4
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 99.6 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 4.6 g
- Protein: 1.5 g
View full nutritional breakdown of Roasted Butternut Squash Soup calories by ingredient
Introduction
A low fat twist on autumn favorite A low fat twist on autumn favoriteNumber of Servings: 8
Ingredients
-
One medium butternut squash, peeled, cut into cubes
4 large diameter carrots cut into 2" lengths
2 medium yellow onions, cubed
2 Tbsp. olive oil
2 Tbsp. curry (be sure MSG and salt free)
2 tsp. ground ginger
1 tsp. cardamon
4 c. low sodium vegetable broth
Directions
Preheat oven to 425 degrees. Line roasting pan with aluminum foil. Pour olive oil on foil and roll vegetable cubes to coat veggies and foil. Sprinkle with spices. Roast for 35 to 45 minutes until tender. Cool slightly and process until smooth in food processor using vegetable broth. Pour into large sauce pan and add remaining vegetable broth and heat through. Should make 8 one cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MAGGIEFA.
Number of Servings: 8
Recipe submitted by SparkPeople user MAGGIEFA.
