Roasted Butternut Squash & Rutabaga (Swede) Soup
 Soup Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 233.0
- Total Fat: 8.3 g
- Cholesterol: 4.9 mg
- Sodium: 1,677.0 mg
- Total Carbs: 38.5 g
- Dietary Fiber: 1.8 g
- Protein: 5.2 g
View full nutritional breakdown of Roasted Butternut Squash & Rutabaga (Swede) Soup calories by ingredient
Introduction
Warming, hearty winter vegetable soup Warming, hearty winter vegetable soupNumber of Servings: 2
Ingredients
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1 medium butternut squash
1 med/small rutabaga (swede)
1-2 tablespoons olive oil
2 cups / 500ml vegetable broth / stock / bouillon
1/2 - 1 cup milk (optional - included in nutrition info)
salt & pepper to taste
Directions
* Makes 2 ample servings or 3 side dish/starter servings
* Preheat oven to 180C / 350 F
* Peel squash & rutabaga (swede), and cut into chunks of even size, roughly 1inch
* Drizzle olive oil into a roasting pan, add squash & rutabaga chunks, tossing with your hands to coat
* Roast in the oven for 20-25minutes, or until soft and starting to brown on some edges
* Puree in a blender or food processor with a little vegetable stock (you may need to cool the roasted veg - note: you can roast the veg the day before & store in your fridge)
* Put puree into a saucepan and add the rest of the vegetable stock, and some milk to add a touch of creaminess (you can omit the milk if you are vegan or lactose-intolerant)
* Season to taste & serve
Number of Servings: 2
Recipe submitted by SparkPeople user MIKOLA.
* Preheat oven to 180C / 350 F
* Peel squash & rutabaga (swede), and cut into chunks of even size, roughly 1inch
* Drizzle olive oil into a roasting pan, add squash & rutabaga chunks, tossing with your hands to coat
* Roast in the oven for 20-25minutes, or until soft and starting to brown on some edges
* Puree in a blender or food processor with a little vegetable stock (you may need to cool the roasted veg - note: you can roast the veg the day before & store in your fridge)
* Put puree into a saucepan and add the rest of the vegetable stock, and some milk to add a touch of creaminess (you can omit the milk if you are vegan or lactose-intolerant)
* Season to taste & serve
Number of Servings: 2
Recipe submitted by SparkPeople user MIKOLA.
Member Ratings For This Recipe
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