Roasted Butternut Squash Soup - 2 cups
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 123.0
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 880.6 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 6.4 g
- Protein: 2.6 g
View full nutritional breakdown of Roasted Butternut Squash Soup - 2 cups calories by ingredient
Number of Servings: 6
Ingredients
-
2 cans vegetable broth
4 c water
1 butternut squash - sliced and roasted @ 375 for 50 min
1 c apple - diced
1/2 c onion - diced
1 1/2 tsp salt
white pepper, ceyenne pepper, nutmeg to taste
2 Tbsp cornstarch
1/2 c soymilk
Directions
Slice squash in 3/4 inch pieces and lightly spray with oil. Roast @ 375 for 50 min. Cool and cut away from skin.
Dice apple and onion and boil with broth and spices about 15 minutes.
In 2 batches, blend squash and apple/onion mix. Add water with cornstarch and thicken on stove. Turn off heat, let cool a few minutes and then slowly stir in soymilk.
Serving Size: Makes 6 2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user DANNYSTAMMY.
Dice apple and onion and boil with broth and spices about 15 minutes.
In 2 batches, blend squash and apple/onion mix. Add water with cornstarch and thicken on stove. Turn off heat, let cool a few minutes and then slowly stir in soymilk.
Serving Size: Makes 6 2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user DANNYSTAMMY.