Side Dish

Roasted Squash Soup is for Side Dish.

Roasted Squash Soup takes 10 minutes to prepare.

Roasted Squash Soup takes 45 minutes to cook.

Roasted Squash Soup makes 8 servings.

The ingredients for Roasted Squash Soup are:

Soup
1 T olive oil
1 c onions, chopped fine
1 large butternut squash, approx. 3 lbs
4 c low sodium chicken stock
1 orange
1/2 c orange juice

Garnish
1/2 bunch cilantro, fresh, leaf only
1/4 c unsweetened coconut, flake
1 orange (zest, juice, and fruit)
1 serrano chili pepper

Here is how you make Roasted Squash Soup:

Preheat oven to 375 degrees. Peel, halve, and remove the seeds from the squash. Dice into 3/4 inch cubes. Spray a roasting pan with nonstick cooking spray, add cubed squash, and spray the top of the squash. Roast 20-25 minutes or until squash is tender. Remove from oven. Place oil in a dutch oven or medium size saucepan. Saut? the onion in the oil over moderately low heat, stirring, until it is softened. Add the squash and stock; cook the mixture, covered, over moderately low heat for 10 minutes. Add the orange zest and the juice; simmer the mixture, uncovered, for 10 minutes. Using a blender or food processor, pur?e the mixture in batches. (For a smoother texture, strain the soup through a sieve, but you'll remove some of the fiber.) In a blender or food processor, blend the coconut, hot pepper, cilantro, orange juice and flesh until mixture forms a puree. If mixture is too thick, add warm water to thin it. Ladle the soup into soup cups and garnish each serving with about a teaspoon of the pesto.Makes 8 one cup servings.

The nutritional information for Roasted Squash Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 128.6

• Total Fat: 2.8 g
• Cholesterol: 0.0 mg
• Sodium: 304.5 mg
• Total Carbs: 25.6 g
• Dietary Fiber: 6.2 g
• Protein: 3.7 g