Roasted Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 44.8
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 383.5 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 1.3 g
- Protein: 1.0 g
View full nutritional breakdown of Roasted Butternut Squash Soup calories by ingredient
Introduction
It is a good low calorie yet hearty fall soup It is a good low calorie yet hearty fall soupNumber of Servings: 12
Ingredients
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4 cup vegetable broth
12 oz butternut squash, peeled and cut into 1- to 1 1/2-inch cubes*
•1/2 large vidalia onion(s), cut into 2-inch cubes
•1/2 small apple(s), peeled and cut into to 2-inch cubes
•1/4 tsp table salt, or to taste
•1/8 tsp black pepper, or to taste
•1/8 tsp ground nutmeg, or to taste
Directions
Instructions
In a large stock pot, combine broth, squash, onion and apple; cover pot and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 minutes.
Puree soup in pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with salt, pepper and nutmeg; serve.
Yields about 12 - 1/2 cup per serving.
Number of Servings: 12
Recipe submitted by SparkPeople user PINKGRANNY.
In a large stock pot, combine broth, squash, onion and apple; cover pot and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 minutes.
Puree soup in pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with salt, pepper and nutmeg; serve.
Yields about 12 - 1/2 cup per serving.
Number of Servings: 12
Recipe submitted by SparkPeople user PINKGRANNY.
Member Ratings For This Recipe
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STACDESI
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PAYNETAMAZ
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ASHLIZABETH
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KRISS55
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GRANNYTO3
This is a great recipe! Delicious soup & I also use it over meat or vegetables.....definately healthier than gravies or sauces. Good way to get extra veggies in your meals. This is a keeper for sure! - 10/5/08
Reply from PINKGRANNY (10/5/08)
I hadn't thought of using it as a sauce and you are so right, it would be good for veggies. I wonder about putting it on pasta....I may try that this week. Thanks for the tip.