Appetizers / Soups / Salads

Mayo Clinic: Roasted squash soup takes 15 minutes to prepare.

Mayo Clinic: Roasted squash soup takes 50 minutes to cook.

Mayo Clinic: Roasted squash soup makes 6 servings.

The ingredients for Mayo Clinic: Roasted squash soup are:

8 cup, cubes Butternut Squash
2 tsp Canola Oil
1 cup, diced Celery, raw
3 serving Onion Yellow Chopped (1/2 Cup / Serving) (by MARIACLAUDIA2)
1.5 cup Baby Spinach (raw)
1 cup Carrot - raw, chopped (by PIANOGRRRL)
4 cup Chicken stock, home-prepared
1 tsp Sage, ground
1 tsp Pepper, black
2 clove Garlic

Here is how you make Mayo Clinic: Roasted squash soup:

Cut squash into half-inch pieces, put in a roasting pan and toss with 1 teaspoon of oil. Roast at 400 F for 40 minutes until brown.Add remaining oil to a large pot. Add vegetables and saute over medium heat until vegetables are lightly browned. Add stock, spices and squash to a pot and simmer for a few minutes.Carefully puree soup with a stick blender, or process soup in batches in a blender or food processor. Return pureed soup to pot and bring back to a simmer. Serve.Serving Size:?About 2 cups

The nutritional information for Mayo Clinic: Roasted squash soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 214.3

• Total Fat: 3.8 g
• Cholesterol: 4.8 mg
• Sodium: 283.0 mg
• Total Carbs: 42.1 g
• Dietary Fiber: 9.9 g
• Protein: 7.6 g