T's Roasted Pumpkin and Butternut Squash Soup (2 Cups)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 183.3
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 368.0 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 5.8 g
- Protein: 4.4 g
View full nutritional breakdown of T's Roasted Pumpkin and Butternut Squash Soup (2 Cups) calories by ingredient
Introduction
Very tasty Very tastyNumber of Servings: 4
Ingredients
-
Shallots, 1 tbsp chopped (remove)
Butternut Squash, 2 cup, cubes (remove)
Pumpkin, cooked, 2 cup, mashed (remove)
*Homemade Chicken Stock (no added salt), 3 cup (remove)
Maple Syrup, 4 tbsp (remove)
Pepper, black, 1 tsp (remove)
Kosher Salt - Diamond, 0.25 tsp (remove)
Olive Oil, 1 tbsp (remove)
Apple - 1 cup sliced roasted with pumpkin
Curry Powder - 1 tblsp
Directions
Roast Squash, Pumpking and Apples with olive oil, salt and pepper in a 375 degree oven for about 25 minutes or until tender.
Stirring occasionally.
Warm Stock (Used Asparagus and Chicken Stock)
Blend.
Keep some pieces whole to add additional mouth feel to soup.
Makes about 4 - 1.5-2 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user TAMARASART.
Stirring occasionally.
Warm Stock (Used Asparagus and Chicken Stock)
Blend.
Keep some pieces whole to add additional mouth feel to soup.
Makes about 4 - 1.5-2 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user TAMARASART.