Soup

Velvety Squash Soup is for Soup.

Velvety Squash Soup takes 15 minutes to prepare.

Velvety Squash Soup takes 60 minutes to cook.

Velvety Squash Soup makes 10 servings.

The ingredients for Velvety Squash Soup are:

3lb Butternut Squash
2lb Acorn Squash
2 c chopped onion
2 t oil
5 c veg broth
2/3 c apple cider
2 T molasses
1 t curry powder
? t salt
1/8 t red pepper
2/3 c half and half
Chopped fresh thyme

Here is how you make Velvety Squash Soup:

Preheat oven to 425. Cut each squash in half lengthwise; discard seeds and membranes. Place cut sides down on sheet pan with lip coated with cooking spray. Combine onion and oil, tossing to coat. Spread onion mixture on pan around squash. Bake for 45 min until squash and onion are tender. Cool slightly. Scoop out squash pulp from skins. Place onion and squash pulp in dutch oven. Stir in broth and next 5 ingred. Bring to boil. Reduce heat and simmer 5 min. Use immersion blender to smooth. Stir in half and half. Cook over med heat 5 min. Garnish with thyme. Makes 10 1&1/2 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user IRISHVEG1.

The nutritional information for Velvety Squash Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 179.2

• Total Fat: 3.1 g
• Cholesterol: 5.9 mg
• Sodium: 490.0 mg
• Total Carbs: 39.0 g
• Dietary Fiber: 9.0 g
• Protein: 3.2 g

The dietary needs meet for Velvety Squash Soup is Vegetarian