Roasted Sweet Potato and Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 168.2
  • Total Fat: 2.5 g
  • Cholesterol: 2.2 mg
  • Sodium: 1,481.2 mg
  • Total Carbs: 33.9 g
  • Dietary Fiber: 5.0 g
  • Protein: 5.0 g

View full nutritional breakdown of Roasted Sweet Potato and Butternut Squash Soup calories by ingredient
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Introduction

Souper easy! Souper easy!
Number of Servings: 5

Ingredients

    1 medium butternut squash, halved and deseeded
    4 small sweet potatoes
    4 cubanelle peppers
    1 tablespoon herbs de provence
    1 lg box fat free chicken broth
    salt, to taste
    pepper to taste
    2 slices, baked bacon, crumbled

Directions

1. Preheat oven to 350.
2. Roast potatoes, whole peppers, and butternut squash halves for 50 minutes.
3. Scoop out flesh of squash into a pot.
4. Deseed the peppers and take off the skins and add to the pot.
5. Skin the potatoes and add to the pot.
6. Add the broth, herbs, salt and pepper and heat to temperature.
7. Crumble bacon on top

Number of Servings: 5

Recipe submitted by SparkPeople user BENERIKA.

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