Appetizers / Soups / Salads

Roasted fennel and squash soup takes 20 minutes to prepare.

Roasted fennel and squash soup takes 45 minutes to cook.

Roasted fennel and squash soup makes 4 servings.

The ingredients for Roasted fennel and squash soup are:

2 tbsp Olive Oil
0.25 tsp condiments, salt, Himalayan pink (by EXOTEC)
1.5 cup slices Parsnips
1.5 cup, chopped Carrots, raw
1.5 cup, cubes Butternut Squash
2 cup, sliced Fennel
3 cup Campbell's low sodium chicken broth
.25 tsp Nutmeg, ground
3 tsp Ginger Root

Here is how you make Roasted fennel and squash soup:

Preheat oven to 425Cover baking sheet with tin foil and spray with PamChop veg into 1 inch pieces - put fennel fronds to the side (cut up finely)Toss chopped veg in oil and salt - lay out in single layer on baking sheet (squash should be skin down).Roast for 10 minutes, rotate pans and roast for another 15Take out and allow to cool enough to peel squashPut roasted veg and stock in pot on stove; add grated ginger, fennel fronds and nutmeg.Cook about 20 minutes - until vegetables are very soft.Allow to cool then puree.I like this very smooth. I'll be serving it with a bit of crumbled Feta (when I have it - not included in ingredients)Serving Size: 4 generous 2 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user KAMELIA71.

The nutritional information for Roasted fennel and squash soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 176.8

• Total Fat: 7.3 g
• Cholesterol: 0.0 mg
• Sodium: 798.1 mg
• Total Carbs: 26.5 g
• Dietary Fiber: 7.1 g
• Protein: 4.4 g