Cookout

Roasted Butternut Squash soup is for Soup.

Roasted Butternut Squash soup takes 45 minutes to prepare.

Roasted Butternut Squash soup takes 60 minutes to cook.

Roasted Butternut Squash soup makes 6 servings.

The ingredients for Roasted Butternut Squash soup are:

3lb butternut squash, peeled & seeded
2 yellow onions
2 apples, peel & cored
3Tb. oilve oil
Kosher salt & fresh ground black pepper
2-4 Cups Chic broth
1/2 tes. curry powder

Here is how you make Roasted Butternut Squash soup:

Cut squash,onions, apples into 1" cubes. Place on a sheet pan , toss with oil 1 tes. salt & 1/2 tes. pepper. SDivide squash mixture into 2 pans, single layer....roast 35-40 mins, tossing occasinally, until very tender.Heat Chic stock to simmer. When veggies are done, put throught food proccessor, medium blade.After veggies are processed,place in a large pot , add enough chichen stock to make a thick soup. Add curry powder. reheat & serve hot with scallions,or roasted cashews.p.s. I put the squash in the microwave for about 4 mins on high to make it easy to cut. Let it cool & then cut .Makes 6 one cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user SUSAN7877.

The nutritional information for Roasted Butternut Squash soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 212.8

• Total Fat: 9.1 g
• Cholesterol: 4.8 mg
• Sodium: 236.2 mg
• Total Carbs: 30.0 g
• Dietary Fiber: 6.0 g
• Protein: 5.8 g

The dietary needs meet for Roasted Butternut Squash soup is Vegetarian