Roasted Butternut Squash and Potato Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 183.9
  • Total Fat: 10.1 g
  • Cholesterol: 32.1 mg
  • Sodium: 134.3 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 4.9 g
  • Protein: 2.2 g

View full nutritional breakdown of Roasted Butternut Squash and Potato Soup calories by ingredient
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Introduction

Slightly sweet and very savory, this elegant yellow soup has a creamy texture and gives one the feel of eating gourmet at home. Serve this to impress guests! Slightly sweet and very savory, this elegant yellow soup has a creamy texture and gives one the feel of eating gourmet at home. Serve this to impress guests!
Number of Servings: 8

Ingredients

    1 medium/large butternut squash
    2 medium sweet potatoes (for more savory soup, use russets)
    Cream
    Onion (diced)
    Garlic
    Vegetable broth
    Butter for sauteing
    Olive oil
    Sage
    Cumin
    Lemon Pepper seasoning
    Salt (to taste)

Directions

-Remove seeds and strings from squash
-Cube, and toss in olive oil with ( a 1/2 tsp each of sage, cumin and lemon pepper seasoning
-Roast in 450 degree oven until soft and slightly brown, about 15 minutes. Be sure to flip so it doesnt burn!
-While the squash is roasting, lightly sautee the diced onions and garlic in butter and add the potatoes in 1/2 inch square cubes. Roast until potatoes are slightly soft.
-Put roasted squash in food processor and slowly add the cream till smooth and creamy and even.
-Add broth and squash/cream puree to the potatoes and stir.
-Allow to cook on LOW heat for about 10 minutes *DO NOT ALLOW TO BOIL*

Serves about 10 1/2 cups

Number of Servings: 8

Recipe submitted by SparkPeople user GMEISSNE1.

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