
- Yield: 6
- Prep Time: 20 minutes
- Cook Time: 60-80 minutes
- Serving: 1 cup
Nutrition facts (per portion)
- Calories: 150
- Carbohydrate Content: 28g
- Fat Content: 3.5g
- Fiber Content: 8g
- Protein Content: 6g
- Saturated Fat Content: .5g
- Sodium Content: 250mg
- Sugar Content: 6g
- Unsaturated Fat Content: .5g
Roasted Butternut Squash Soup
Prep Tip:
Change it Up: Make using acorn, or any other winter squash if you don't have butternut squash available. You can also use frozen squash, just skip the first three steps and either microwave the frozen squash, or add to the pot after the onions are cooked. If you don't have broth on hand, use water and add about a 1/2 cup each of chopped carrots and celery when cooking the onions for additional flavor.
Nutrition Tip:
Ingredients
- butternut squash - 1 large butternut squash (about 3 pounds)
- olive oil - 1 tablespoon
- onion - 1 small onion, chopped
- garlic - 4 cloves, minced or 1/2 tablespoons bottled chopped garlic
- sugar - 1 teaspoon
- ground nutmeg - 1/4 teaspoon (optional)
- ground cinnamon - 1/4 teaspoon (optional)
- salt - 1/2 teaspoon
- ground black pepper - 1/4 teaspoon
- broth - 4 cups low-sodium chicken or vegetable broth
Instructions