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7 servings
Prep Time:
20 mins
Cook Time:
1 hr
Meal Type:
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Roasted Garlic & Butternut Squash Soup

Sweet, savory and very yummy soup.



  1. Roast two garlic heads in 350° F (175° C) oven for 30 minutes, set aside to cool.
  2. Chop, seed and peel squash. Saute onions, celery and carrots in the light butter spread (like Smart Balance).
  3. Add squash, vegetable broth and garlic to pot, bring to a boil.
  4. Add sage, preferably fresh, minced.
  5. 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.
  6. Add non-dairy milk, salt and pepper to taste.
  7. Serve warm, garnished with vegan sour cream or anything else you like!
93 members have added this recipe to their cookbook.

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Delicious soup.
30 Dec 11 by member: lofty55
Used 2% milk instead of the rice milk. Very good!
30 Dec 11 by member: TEN_65
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
Sounds delicious but when do you add the cloves?
20 Jul 10 by member: logana1
Very good!
26 May 10 by member: Andr3_L
Very tasty!
26 May 10 by member: Bienchen
Rice Milk? Is this a lactose intolerant diet?


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Nutrition summary:

There are 202 calories in 1 serving of Roasted Garlic & Butternut Squash Soup.
Calorie break-down: 15% fat, 79% carbs, 7% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 33
Calories 202
% Daily Values*
Total Fat 3.62g 6%
  Saturated Fat 0.956g 5%
  Polyunsaturated Fat 1.034g  
  Monounsaturated Fat 1.181g  
Cholesterol 0mg 0%
Sodium 394mg 16%
Potassium 1066mg  
Total Carbohydrate 43.37g 14%
  Dietary Fiber 7.2g 29%
  Sugars 11.17g  
Protein 3.65g  
Vitamin A 4341% Vitamin C 700%
Calcium 145% Iron 94%
of RDI*
(202 calories)
10% of RDI
Calorie Breakdown:
Carbohydrate (78%)
Fat (15%)
Protein (7%)
* Based on a RDI of 2000 calories