Roasted Butternut Squash, Sweet Potato & Apple Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 262.9
- Total Fat: 2.8 g
- Cholesterol: 6.7 mg
- Sodium: 205.2 mg
- Total Carbs: 58.6 g
- Dietary Fiber: 12.4 g
- Protein: 7.7 g
View full nutritional breakdown of Roasted Butternut Squash, Sweet Potato & Apple Soup calories by ingredient
Introduction
Gorgeous thick soup that's perfect for autumn - sticks to your ribs without sticking to the hips as well! Works really well as an alternative to a good for you Chicken Korma base also. Gorgeous thick soup that's perfect for autumn - sticks to your ribs without sticking to the hips as well! Works really well as an alternative to a good for you Chicken Korma base also.Number of Servings: 6
Ingredients
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Butternut Squash, 6 cups, cubes (equiv to one Butternet Squash)
Apples, fresh, 2 medium (2-3/4" dia)
Sweet Potato or Yams, 2 cups, cubes
Onions, raw, 1 medium (2-1/2" dia)
Sage, ground, 1 tbsp
Pepper, black, .5 tbsp
Garlic powder, 1 tbsp
PAM spray (High heat spray)
Vegetable stock (low sodium), 5 cups
Carnation Fat Free Evaporated Milk, One can
Laughing Cow Light Creamy Swiss Original Cheese, 3 wedges
Curry powder, 2 tbsp
Cayenne Pepper, 1 tbsp
Kosher Salt to taste
Directions
Preheat your oven to 400F
Spray a baking tray with Pam, and then arrange the Squash, Sweet Potato, Apples and Onion on the tray.
Coat the top of the vegetables again with the Pam spray and evenly sprinkle over the Sage, Black Pepper and Garlic powder.
Place on a high rack in the oven for 45-60 minutes until the vegetables are lightly browned and soft to a fork.
Place the roasted vegetables in a blender with the vegetable stock and purée - you may need to do this in batches depending on the size of your blender - then place in a soup pot over low heat on the stove.
Stir in the laughing cow wedges until they melt
Add Curry Powder, Cayenne pepper and the kosher salt to your taste preference
Stir in the can of evaporated milk
Continue to warm over the low heat until ready to serve.
Makes 6 very generous servings - Serve Hot with minced chives if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user TOLLERGIRL.
Spray a baking tray with Pam, and then arrange the Squash, Sweet Potato, Apples and Onion on the tray.
Coat the top of the vegetables again with the Pam spray and evenly sprinkle over the Sage, Black Pepper and Garlic powder.
Place on a high rack in the oven for 45-60 minutes until the vegetables are lightly browned and soft to a fork.
Place the roasted vegetables in a blender with the vegetable stock and purée - you may need to do this in batches depending on the size of your blender - then place in a soup pot over low heat on the stove.
Stir in the laughing cow wedges until they melt
Add Curry Powder, Cayenne pepper and the kosher salt to your taste preference
Stir in the can of evaporated milk
Continue to warm over the low heat until ready to serve.
Makes 6 very generous servings - Serve Hot with minced chives if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user TOLLERGIRL.
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