Appetizers / Soups / Salads

Roasted Squash Potage takes 60 minutes to prepare.

Roasted Squash Potage takes 45 minutes to cook.

Roasted Squash Potage makes 6 servings.

The ingredients for Roasted Squash Potage are:

4 cups butterCUP squash
1/4 cup olive oil
2 leeks (white and lower leaf)
1 large potato
6 cups low-sodium vegetable broth (or water)
1 tbsp pepper
1/2 tsp ginger
1/2 tsp nutmeg

Here is how you make Roasted Squash Potage:

1. Cut squash in half, cover with tin foil, and bake in the oven cut-side-up until fork tender at 400 degrees.2. Slice the leeks cross-wise and gently rinse. Saute in olive oil in a soup pot.3. Wash and cube the potato.4. Add the roasted squash (spoon it out), potato, vegetable broth, and pepper. You may add any other vegetable at this point, too.5. Add pepper. Bring to a boil.6. Simmer on low heat for 45 minutes.7. Turn off heat. Using a hand blender or regular blender, blend soup until smooth.8. Add ginger and nutmeg. Mix well.9. You may add some milk or cream at this point (optional).Number of Servings: 6Recipe submitted by SparkPeople user SWINGSETNIGHTS.

The nutritional information for Roasted Squash Potage is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 240.7

• Total Fat: 9.4 g
• Cholesterol: 0.0 mg
• Sodium: 155.6 mg
• Total Carbs: 38.8 g
• Dietary Fiber: 9.2 g
• Protein: 3.4 g

The dietary needs meet for Roasted Squash Potage is Vegan