Appetizers / Soups / Salads

roasted squash and cauliflower soup takes several minutes to prepare.

roasted squash and cauliflower soup takes several minutes to cook.

roasted squash and cauliflower soup makes 10 servings.

The ingredients for roasted squash and cauliflower soup are:

Butternut Squash, 6 cup, cubes (remove)
Cauliflower, raw, 1 head, large (6-7" dia) (remove)
*Soup, LIPTON, RECIPE SECRETS ONION, Mix, Dry, 2 serving (remove)
Scallions, raw, 6 large (remove)
Heavy Whipping Cream, 2 cup, fluid (yields 2 cups whipped) (remove)
Water, tap, 8 cup (8 fl oz) (remove)
*Fratelli Mantova Grape Seed Oil, 4 tbsp (remove)

Here is how you make roasted squash and cauliflower soup:

toss veggies in olive or grape seed oil to lightly coat and sprinkle with salt / pepper / alpine touch. roast in oven until caramelized (stir occasionally) put 6 or 8 cups of water in large pan, add two packets of onion soup mix and start to boil & stir roasted vegetables in. once it is boiling, blend it until it is smooth. stir in cream. Season or add water to taste.Serving Size: 1 cupNumber of Servings: 10Recipe submitted by SparkPeople user BRJAMA.

The nutritional information for roasted squash and cauliflower soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 290.9

• Total Fat: 23.6 g
• Cholesterol: 65.2 mg
• Sodium: 176.8 mg
• Total Carbs: 20.6 g
• Dietary Fiber: 6.2 g
• Protein: 4.1 g