Roasted Squash soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 140.2
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 172.1 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 8.1 g
- Protein: 3.0 g
View full nutritional breakdown of Roasted Squash soup calories by ingredient
Introduction
Low sodium squash soup Low sodium squash soupNumber of Servings: 4
Ingredients
-
3 cup, cubes Butternut Squash
2 1tsp Canola Oil
1 cup, diced Celery, raw
1.5 cup, chopped Onions, raw
1.5 cup Spinach, fresh
2 cloves Garlic
1 cup, chopped Carrots, raw
3 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup
1 tsp Sage, ground
0.5 tsp Nutmeg, ground
1 cup (8 fl oz) Water, tap
1 dash Pepper, black
Directions
Roast squash with 1 tsp oil at 400* for 40 minutes. Let cool and blend in food processor.
Add rest of oil to a large pot, add rest of veggies and sauté over medium heat until hot.
Add broth, water, spices, and squash to pot and simmer for 10 minutes before serving.
Serving Size: 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user LEONACAR.
Add rest of oil to a large pot, add rest of veggies and sauté over medium heat until hot.
Add broth, water, spices, and squash to pot and simmer for 10 minutes before serving.
Serving Size: 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user LEONACAR.