Appetizers / Soups / Salads

roasted kabocha squash soup with sage and yogurt is for Soup.

roasted kabocha squash soup with sage and yogurt takes 60 minutes to prepare.

roasted kabocha squash soup with sage and yogurt takes 40 minutes to cook.

roasted kabocha squash soup with sage and yogurt makes 5 servings.

The ingredients for roasted kabocha squash soup with sage and yogurt are:

1 kabocha squash (approx 5" diam) acorn squash can also be used
2 T canola oil
1 small onion diced
2 cloves of garlic minced
1 tsp mustard
1/4 cup dry cooking sherry
approx. 8 sage leaves
1 tsp salt
3 cups vegetable broth
3 cups water
6 oz nonfat yogurt

Here is how you make roasted kabocha squash soup with sage and yogurt:

Preheat oven to 400Fcut and scrape out insides of squashcut into slices (approx 2" thick)lay slices on roasting pan (sprayed with non-stick spray)sprinkle coarse salt and about 2 or 3 minced sage leavesroast in oven for approx 40 min until flesh is cookedallow to coolsautee onions in oiladd garlic, 3 leaves sage (minced) and mustardadd sherryremove skin from squash and add to onions, stir to break down squash furtheradd broth and water and simmer till reducedadd remaining sage leaves (minced)blend with hand blender till all chunks are smoothadd yogurt and blendreturn to heat to serve hotServing Size:?6

The nutritional information for roasted kabocha squash soup with sage and yogurt is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 169.8

• Total Fat: 5.9 g
• Cholesterol: 1.4 mg
• Sodium: 1,113.1 mg
• Total Carbs: 23.1 g
• Dietary Fiber: 2.2 g
• Protein: 5.2 g

The dietary needs meet for roasted kabocha squash soup with sage and yogurt is Vegetarian