Appetizers / Soups / Salads

Roasted Squash and Sweet Potato Soup is for Soup.

Roasted Squash and Sweet Potato Soup takes 45 minutes to prepare.

Roasted Squash and Sweet Potato Soup takes 15 minutes to cook.

Roasted Squash and Sweet Potato Soup makes 7 servings.

The ingredients for Roasted Squash and Sweet Potato Soup are:

2 med winter squash, halved with seeds removed
4 med sweet potatoes, halved
2 heads of garlic
3 cups low sodium chicken broth
4 leeks, coarsely chopped, well rinsed
1 tbsp olive oil, halved

Here is how you make Roasted Squash and Sweet Potato Soup:

1. Rub olive oil on cut sides of squash and sweet potatoes and place cut side down on a foil lined baking sheet or in a roasting pan. Slice tops of garlic heads off and remove most of the papery outer skins. Place cut side up on sheet with veggies and drizzle with oil. Place in oven and roast at 375 until squash and potatoes are tender.2. In a large stock pot, saute leeks until tender. Add roasted squash, potatoes, and garlic cloves. Add chicken broth and stir well.3. Blend contents of pot with an immersion blender until smooth. Let simmer for 10-15 min and enjoy!Number of Servings: 7Recipe submitted by SparkPeople user AVIELLESMOM.

The nutritional information for Roasted Squash and Sweet Potato Soup is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 172.1

• Total Fat: 2.3 g
• Cholesterol: 0.0 mg
• Sodium: 282.9 mg
• Total Carbs: 36.1 g
• Dietary Fiber: 5.1 g
• Protein: 4.8 g

The dietary needs meet for Roasted Squash and Sweet Potato Soup is Low Fat