Appetizers / Soups / Salads

Creamy Roasted Winter Squash Soup is for Soup.

Creamy Roasted Winter Squash Soup takes 80 minutes to prepare.

Creamy Roasted Winter Squash Soup takes 30 minutes to cook.

Creamy Roasted Winter Squash Soup makes 2 servings.

The ingredients for Creamy Roasted Winter Squash Soup are:

3 cups roasted Butternut Squash
1 cup roasted Hubbard Squash
2 cups Fat Free Chicken or Vegetable Stock
Salt/Pepper

1/2 onion, diced
1 carrot, diced
1 stalk celery, diced
1 clove garlic peeled and smashed
1 teaspoon Olive Oil

1/4 cup Fat Free Sour Cream

Here is how you make Creamy Roasted Winter Squash Soup:

Season and roast squash on a baking pan until tender (approx 45-60 minutes). Place in large bowl covered with plastic wrap for 20 minutes. Let cool and removed flesh from skin. Dice into small pieces and add to blender. Add 2 cups of broth and puree until smooth.In a medium pot, heat oil. Sauté vegetables until tender. Add to blender and puree until very smooth. Add sour cream and continue to blend. Pour mixture from blender back into pot through a strainer to remove any pieces that did not blend completely. Recheck for seasoning. Bring to a boil and then reduce heat and simmer 3-5 minutes. Serve with crusty bread and a green salad for a complete meal.Makes 2 serving.Number of Servings: 2Recipe submitted by SparkPeople user MISSJC.

The nutritional information for Creamy Roasted Winter Squash Soup is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 226.7

• Total Fat: 3.3 g
• Cholesterol: 5.0 mg
• Sodium: 1,567.8 mg
• Total Carbs: 47.1 g
• Dietary Fiber: 2.2 g
• Protein: 6.7 g

The dietary needs meet for Creamy Roasted Winter Squash Soup is Low Fat