Appetizers / Soups / Salads

Roasted Butternut squash and thyme soup is for Dinner.

Roasted Butternut squash and thyme soup takes 10 minutes to prepare.

Roasted Butternut squash and thyme soup takes 70 minutes to cook.

Roasted Butternut squash and thyme soup makes 3 servings.

The ingredients for Roasted Butternut squash and thyme soup are:

500g butternut squash
2 large carrots
2 medium onion
1 clove of garlic
2 sticks of celery
1tsp thyme
1tsp paprika
vegetable stock cube
1L water

Here is how you make Roasted Butternut squash and thyme soup:

Cut all vegetable into large chunks and roast in an oven preset to 200 degrees celcius, for 1 hour.Once all vegetables are tender place in a pan with the stock cube, water herbs and seasonings. Bring to the boil then blend, season to taste.Number of Servings: 3Recipe submitted by SparkPeople user CHRISTIE_46.

The nutritional information for Roasted Butternut squash and thyme soup is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 122.5

• Total Fat: 1.2 g
• Cholesterol: 0.0 mg
• Sodium: 590.2 mg
• Total Carbs: 28.2 g
• Dietary Fiber: 7.6 g
• Protein: 3.2 g

The dietary needs meet for Roasted Butternut squash and thyme soup is Vegetarian