roasted butternut squash soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 159.1
- Total Fat: 2.4 g
- Cholesterol: 1.9 mg
- Sodium: 415.1 mg
- Total Carbs: 36.1 g
- Dietary Fiber: 9.2 g
- Protein: 3.8 g
View full nutritional breakdown of roasted butternut squash soup calories by ingredient
Introduction
natural mild sweetness with savory spices natural mild sweetness with savory spicesNumber of Servings: 4
Ingredients
-
5 1/2 cups cubed butternut squash
1 1/2 cups low sodium chicken broth
1 cup chopped sweet onion
1/4 cup chopped shallot
1/2 Tablespoon olive oil
2 cloves garlic, peeled
1 teaspoon curry powder
1/2 teaspoon cumin
1/2 teaspoon minced ginger
salt to taste
Directions
preheat oven to 300.
mix squash, onion and shallot with olive oil and place in roasting pan.
wrap garlic cloves in foil (this prevents it from overbrowning)
place foil packet in roasting pan
roast veggies for 1 hour.
remove garlic from foil, puree veggies, garlic and chicken broth in blender or food processer until smooth. add spices, salt to taste.
makes 4 1-1 1/4 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user WHOSJILL.
mix squash, onion and shallot with olive oil and place in roasting pan.
wrap garlic cloves in foil (this prevents it from overbrowning)
place foil packet in roasting pan
roast veggies for 1 hour.
remove garlic from foil, puree veggies, garlic and chicken broth in blender or food processer until smooth. add spices, salt to taste.
makes 4 1-1 1/4 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user WHOSJILL.