Soup

Baked Winter Squash Soup is for Soup.

Baked Winter Squash Soup takes several minutes to prepare.

Baked Winter Squash Soup takes several minutes to cook.

Baked Winter Squash Soup makes 6 servings.

The ingredients for Baked Winter Squash Soup are:

1 acorn squash
1 butternut squash
4 TBSP butter unsalted (1/2 stick)
4 tsp brown sugar
3 carrots
1 small onion
5 cups low fat chicken broth
1/2 tsp ground mace
1/2 tsp ground ginger
1/8 tsp cayenne pepper
salt to taste

Here is how you make Baked Winter Squash Soup:

Preheat oven to 350 degreesCut squash in half lengthwiseScoop out and discard the seedsPlace squash halves skin side down in a shallow roasting pan or cake pan.Place 1 TBSP butter and 1 tsp brown sugar in the cavity of each squash half.Arange the carrots and onion slices around the squash.Pour 2 cups of the chicken broth in the pan and cover it tightly with aluminum foil.Bake for 2 hours.Remove pan from oven and allow to cool slightly.Scoop the squash pulp out of the skins and place it in a soup pot. Add the carrots, onions, and the cooking liquid.Add the remaining chicken broth and the mace, ginger and cayenne pepper and salt.Stir well and bring to a boil. Reduce the heat and simmer uncovered for 10 minutes.Puree the soup in batches in a blender or food processor until smooth. Return it to the pot and adjust seasonings as desired and heat through.6 portionsNumber of Servings: 6Recipe submitted by SparkPeople user MJODOM.

The nutritional information for Baked Winter Squash Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 175.9

• Total Fat: 8.5 g
• Cholesterol: 26.6 mg
• Sodium: 1,005.7 mg
• Total Carbs: 25.1 g
• Dietary Fiber: 6.1 g
• Protein: 2.8 g

The dietary needs meet for Baked Winter Squash Soup is Vegetarian