Roasted Garlic & Butternut Squash Soup
Prep Time: 20 mins
Cook Time: 1 hr
Rating:
fatsecret members overall average rating
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Roasted Garlic & Butternut Squash Soup
Sweet, savory and very yummy soup.
Ingredients
Directions
- Roast two garlic heads in 350° F (175° C) oven for 30 minutes, set aside to cool.
- Chop, seed and peel squash. Saute onions, celery and carrots in the light butter spread (like Smart Balance).
- Add squash, vegetable broth and garlic to pot, bring to a boil.
- Add sage, preferably fresh, minced.
- Reduce heat and let simmer for about 30 minutes, or until squash is tender. Occasionally stir and mash soup with a wisk to break up the squash.
- Add non-dairy milk, salt and pepper to taste.
- Serve warm, garnished with vegan sour cream or anything else you like!
95 members have added this recipe to their cookbook.
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Reviews
Delicious soup.
30 Dec 11 by member: lofty55
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Used 2% milk instead of the rice milk. Very good!
30 Dec 11 by member: TEN_65
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Very yummy! I skipped the milk part. Also, I think I will try less garlic next time. So tasty!!
11 Jul 11 by member: VegasDesi
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Sounds delicious but when do you add the cloves?
20 Jul 10 by member: logana1
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Very good!
26 May 10 by member: Andr3_L
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Very tasty!
26 May 10 by member: Bienchen
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Rice Milk? Is this a lactose intolerant diet?
26 May 10 by member: Runesinger
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Nutrition summary:
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There are 202 calories in 1 serving of Roasted Garlic & Butternut Squash Soup. |
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Calorie break-down: 15% fat, 79% carbs, 7% protein. |
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Nutrition Facts
Amount Per Serving
Calories
202
% Daily Values*
Total Fat
3.62g
5%
Saturated Fat
0.956g
5%
Trans Fat
0g
Polyunsaturated Fat
1.034g
Monounsaturated Fat
1.181g
Cholesterol
0mg
0%
Sodium
394mg
17%
Total Carbohydrate
43.37g
16%
Dietary Fiber
7.2g
26%
Sugars
11.17g
Protein
3.65g
Vitamin D
-
Calcium
154mg
12%
Iron
2.12mg
12%
Potassium
1066mg
23%
Vitamin A
1534mcg
170%
Vitamin C
60mg
67%
10%
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of RDI*
(202 calories)
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Calorie Breakdown:
Carbohydrate (78%)
Fat (15%)
Protein (7%)
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* Based on a RDI of 2000 calories
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