Roasted Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 122.2
  • Total Fat: 4.9 g
  • Cholesterol: 0.5 mg
  • Sodium: 421.6 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 5.1 g
  • Protein: 2.8 g

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

Place cubed Squash in jelly roll pan. Toss with Olive Olive, Salt, Pepper, Ginger, Shallots and Nutmeg.
Roast until tender (30 minutes).
Place roasted squash in blender. Add Chicken Broth and blend until smooth. Add milk and blend. Serve warm with chopped chives.
Place cubed Squash in jelly roll pan. Toss with Olive Olive, Salt, Pepper, Ginger, Shallots and Nutmeg.
Roast until tender (30 minutes).
Place roasted squash in blender. Add Chicken Broth and blend until smooth. Add milk and blend. Serve warm with chopped chives.

Number of Servings: 6

Ingredients

    Butternut Squash, 5 cups, cubed
    Extra Light Virgin Olive Oil, 2 tbsp
    Low Sodium Chicken Broth, 2-1/2 cups
    Milk, 1%, 1/4 cup
    Shallots, 2 tbsp. chopped
    Salt, 1 tsp
    Pepper, black 1 tsp.
    Ginger, ground 1 tsp
    Nutmeg, ground 1/2 tsp.

Directions



Number of Servings: 6

Recipe submitted by SparkPeople user KHS180.

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