Velvety Squash Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 179.2
  • Total Fat: 3.1 g
  • Cholesterol: 5.9 mg
  • Sodium: 490.0 mg
  • Total Carbs: 39.0 g
  • Dietary Fiber: 9.0 g
  • Protein: 3.2 g

View full nutritional breakdown of Velvety Squash Soup calories by ingredient
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Number of Servings: 10


    3lb Butternut Squash
    2lb Acorn Squash
    2 c chopped onion
    2 t oil
    5 c veg broth
    2/3 c apple cider
    2 T molasses
    1 t curry powder
    t salt
    1/8 t red pepper
    2/3 c half and half
    Chopped fresh thyme


Preheat oven to 425. Cut each squash in half lengthwise; discard seeds and membranes. Place cut sides down on sheet pan with lip coated with cooking spray. Combine onion and oil, tossing to coat. Spread onion mixture on pan around squash. Bake for 45 min until squash and onion are tender. Cool slightly. Scoop out squash pulp from skins. Place onion and squash pulp in dutch oven. Stir in broth and next 5 ingred. Bring to boil. Reduce heat and simmer 5 min. Use immersion blender to smooth. Stir in half and half. Cook over med heat 5 min. Garnish with thyme. Makes 10 1&1/2 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user IRISHVEG1.

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