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6 servings
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Roasted Squash Soup

A delicious and filling soup.



  1. Pre-heat oven to 325 °F (160 °C) and then place three squash (buttercup, carnival and acorn) in oven to roast for 1 1/2 hours.
  2. Add onion and garlic after 45 minutes, to roast for remaining 45 minutes.
  3. Let squash, onion and garlic cool then peel and remove seeds and skin of squash, onion and garlic. Place in a saucepan (or blender) and puree.
  4. Add cinnamon, allspice, cumin, curry powder, salt, pepper and hot sauce. Mix bouillon cube with 1 cup of water and add to pureed mixture.
  5. Mix together and warm over low- medium heat stirring. Slowly add skim milk to desired consistency and continue warming.
  6. Just before serving, add chopped apple and place lid over soup for 5 minutes before serving.
  7. Enjoy!
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My husband and I both liked it, my kids thought it was too spicy. I used a lot more garlic and maybe too much hot pepper sauce. I didn't have any skim milk so I had to use 2%
06 Dec 07 by member: NancyJohnson


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Nutrition summary:

There are 116 calories in 1 serving of Roasted Squash Soup.
Calorie break-down: 3% fat, 86% carbs, 11% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 4
Calories 116
% Daily Values*
Total Fat 0.44g 1%
  Saturated Fat 0.122g 1%
  Polyunsaturated Fat 0.138g  
  Monounsaturated Fat 0.091g  
Cholesterol 1mg 0%
Sodium 258mg 11%
Potassium 863mg  
Total Carbohydrate 27.96g 9%
  Dietary Fiber 3.8g 15%
  Sugars 3.35g  
Protein 3.56g  
Vitamin A 118% Vitamin C 263%
Calcium 100% Iron 61%
of RDI*
(116 calories)
6% of RDI
Calorie Breakdown:
Carbohydrate (86%)
Fat (3%)
Protein (11%)
* Based on a RDI of 2000 calories