Appetizers / Soups / Salads

Roasted Sweet Potato and Butternut Squash Soup is for Lunch.

Roasted Sweet Potato and Butternut Squash Soup takes 5 minutes to prepare.

Roasted Sweet Potato and Butternut Squash Soup takes 60 minutes to cook.

Roasted Sweet Potato and Butternut Squash Soup makes 5 servings.

The ingredients for Roasted Sweet Potato and Butternut Squash Soup are:

1 medium butternut squash, halved and deseeded
4 small sweet potatoes
4 cubanelle peppers
1 tablespoon herbs de provence
1 lg box fat free chicken broth
salt, to taste
pepper to taste
2 slices, baked bacon, crumbled

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

1. Preheat oven to 350. 2. Roast potatoes, whole peppers, and butternut squash halves for 50 minutes.3. Scoop out flesh of squash into a pot. 4. Deseed the peppers and take off the skins and add to the pot.5. Skin the potatoes and add to the pot.6. Add the broth, herbs, salt and pepper and heat to temperature.7. Crumble bacon on topNumber of Servings: 5Recipe submitted by SparkPeople user BENERIKA.

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

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 168.2

• Total Fat: 2.5 g
• Cholesterol: 2.2 mg
• Sodium: 1,481.2 mg
• Total Carbs: 33.9 g
• Dietary Fiber: 5.0 g
• Protein: 5.0 g