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Yields:
6 servings
Meal Type:
Soups
Rating:
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Roasted Squash Soup

A delicious and filling soup.

Ingredients

Directions

  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!
36 members have added this recipe to their cookbook.
 

 
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Reviews 
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
116
 
% Daily Values*
Total Fat
0.44g
1%
Saturated Fat
0.122g
1%
Trans Fat
-
Polyunsaturated Fat
0.138g
Monounsaturated Fat
0.091g
Cholesterol
1mg
0%
Sodium
258mg
11%
Total Carbohydrate
27.96g
10%
Dietary Fiber
3.8g
13%
Sugars
3.35g
Protein
3.56g
Vitamin D
-
Calcium
170mg
13%
Iron
1.85mg
10%
Potassium
863mg
18%
Vitamin A
96mcg
11%
Vitamin C
26.3mg
29%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
6%
of RDI*
(116 calories)
6% of RDI
Calorie Breakdown:
 
Carbohydrate (86%)
 
Fat (3%)
 
Protein (11%)
* Based on a RDI of 2000 calories


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