Appetizers / Soups / Salads

Roasted Butternut Squash Soup - 2 cups is for Soup.

Roasted Butternut Squash Soup - 2 cups takes 10 minutes to prepare.

Roasted Butternut Squash Soup - 2 cups takes 60 minutes to cook.

Roasted Butternut Squash Soup - 2 cups makes 6 servings.

The ingredients for Roasted Butternut Squash Soup - 2 cups are:

2 cans vegetable broth
4 c water
1 butternut squash - sliced and roasted @ 375 for 50 min
1 c apple - diced
1/2 c onion - diced
1 1/2 tsp salt
white pepper, ceyenne pepper, nutmeg to taste
2 Tbsp cornstarch
1/2 c soymilk

Here is how you make Roasted Butternut Squash Soup - 2 cups:

Slice squash in 3/4 inch pieces and lightly spray with oil. Roast @ 375 for 50 min. Cool and cut away from skin.Dice apple and onion and boil with broth and spices about 15 minutes.In 2 batches, blend squash and apple/onion mix. Add water with cornstarch and thicken on stove. Turn off heat, let cool a few minutes and then slowly stir in soymilk.Serving Size: Makes 6 2 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user DANNYSTAMMY.

The nutritional information for Roasted Butternut Squash Soup - 2 cups is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 123.0

• Total Fat: 0.6 g
• Cholesterol: 0.0 mg
• Sodium: 880.6 mg
• Total Carbs: 29.5 g
• Dietary Fiber: 6.4 g
• Protein: 2.6 g

The dietary needs meet for Roasted Butternut Squash Soup - 2 cups is Vegan