Appetizers / Soups / Salads

roasted butternut and carrot soup is for Dinner.

roasted butternut and carrot soup takes 10 minutes to prepare.

roasted butternut and carrot soup takes 60 minutes to cook.

roasted butternut and carrot soup makes 4 servings.

The ingredients for roasted butternut and carrot soup are:

butternut squash, carrots, garlic cloves, ginger root, onion, low sodium chicken broth or vegetable broth tablespoon of canola oil

Here is how you make roasted butternut and carrot soup:

cut and remove seeds from butternut squash. Cut into chunks leave skin on, peal the carrots cut into big chunks. peel garlic cloves. put in a mixing bowl put on canola oil and I use club house roasted red pepper and garlic spice about 1-2 tablespoons. I place on baking tray and put skin side down place the garlic cloves on the meat of the butternut squash and I roast in oven 350 degrees for about 45 minutes. Until veggies soft. then I saute onions and ginger using a little broth until fragrant then I add the carrots and skin the butternut squash the remainder of the broth and water. bring to a boil. Then Puree.Number of Servings: 4Recipe submitted by SparkPeople user FUNTAMMY1.

The nutritional information for roasted butternut and carrot soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 168.7

• Total Fat: 3.9 g
• Cholesterol: 0.0 mg
• Sodium: 593.8 mg
• Total Carbs: 31.4 g
• Dietary Fiber: 8.1 g
• Protein: 5.9 g