Roasted Squash and Carrot Soup

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 421.5
  • Total Fat: 18.1 g
  • Cholesterol: 26.6 mg
  • Sodium: 2,005.1 mg
  • Total Carbs: 50.8 g
  • Dietary Fiber: 5.5 g
  • Protein: 15.5 g

View full nutritional breakdown of Roasted Squash and Carrot Soup calories by ingredient
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Number of Servings: 2


    1lb Butternut Squash- Skin removed and cubed.
    3 carrots- roughly chopped
    1 T Olive oil
    6 Cloves Garlic
    10 sprigs Parsley
    1 t marjoram
    4 c vegetable broth
    1 c soy milk, plain
    2 oz fragrant cheese (garlic cheese used) shredded


Heat oven to 450 F.
Combine carrots, squash, olive oil and garlic- roast 1/2 hour.
In stock pot heat broth- add roasted vegetables. Bring to a boil and simmer 20 minutes or until vegetable are softened. Strain 1/2 of the vegetables and mash in food processor or with potato masher. Add mashed vegetables back into pot with herbs and silk- heat through. Serve immediately with cheese on top, preferably with crusty bread. (bread not in calculation)

Number of Servings: 2

Recipe submitted by SparkPeople user E-MURDER.

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