Appetizers / Soups / Salads

Baked Winter Squash Soup takes 20 minutes to prepare.

Baked Winter Squash Soup takes 150 minutes to cook.

Baked Winter Squash Soup makes 12 servings.

The ingredients for Baked Winter Squash Soup are:

2 acorn squash
2 butternut squash
2 tablespoons butter (divided by 8)
8 teaspoons brown sugar
3 carrots
1 large onion
10 cups of organic chicken stock
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp ginger
salt, to taste

Here is how you make Baked Winter Squash Soup:

1. Preheat oven to 350 degrees2. Cut all squah in 1/2 lengthwise. Remove seeds3. Place squash halves, skin side down in a roasting pan (I used 2 roasting pans and divided the ingredients equally).. Place 1 piece of divided butter in each squash and 1 tsp of brown sugar. Arrange carrots and onions in the pan(s) around the squash. Pour 2 cups of stock into the pan, cover with foil and and cook for 1 1/2- 2 hours until squash is tender.4. Remove pans from oven and allow veggies to cool slightly. Scoop out the squash pulp and add to a stock pot. Discard skins. Add all over veggies and broth to the cooking pot.5. Add remaining broth to the pot, add spices and bring to a boil. Reduce heat and simmer for 10 minutes.6. Puree the the soup in batches in blender or food processor. Return to the pot to adjust seasoning and heat through. Can be mixed with some milk or cream for added creaminess.Number of Servings: 12Recipe submitted by SparkPeople user JENNAJROBERTS.

The nutritional information for Baked Winter Squash Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 157.1

• Total Fat: 4.1 g
• Cholesterol: 10.2 mg
• Sodium: 328.1 mg
• Total Carbs: 29.0 g
• Dietary Fiber: 6.1 g
• Protein: 4.5 g

The dietary needs meet for Baked Winter Squash Soup is Low Fat