Appetizers / Soups / Salads

Roasted Squash and Carrot Soup is for Dinner.

Roasted Squash and Carrot Soup takes several minutes to prepare.

Roasted Squash and Carrot Soup takes several minutes to cook.

Roasted Squash and Carrot Soup makes 2 servings.

The ingredients for Roasted Squash and Carrot Soup are:

1lb Butternut Squash- Skin removed and cubed.
3 carrots- roughly chopped
1 T Olive oil
6 Cloves Garlic
10 sprigs Parsley
1 t marjoram
4 c vegetable broth
1 c soy milk, plain
2 oz fragrant cheese (garlic cheese used) shredded

Here is how you make Roasted Squash and Carrot Soup:

Heat oven to 450 F.Combine carrots, squash, olive oil and garlic- roast 1/2 hour. In stock pot heat broth- add roasted vegetables. Bring to a boil and simmer 20 minutes or until vegetable are softened. Strain 1/2 of the vegetables and mash in food processor or with potato masher. Add mashed vegetables back into pot with herbs and silk- heat through. Serve immediately with cheese on top, preferably with crusty bread. (bread not in calculation)Number of Servings: 2Recipe submitted by SparkPeople user E-MURDER.

The nutritional information for Roasted Squash and Carrot Soup is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 421.5

• Total Fat: 18.1 g
• Cholesterol: 26.6 mg
• Sodium: 2,005.1 mg
• Total Carbs: 50.8 g
• Dietary Fiber: 5.5 g
• Protein: 15.5 g

The dietary needs meet for Roasted Squash and Carrot Soup is Vegetarian