Thanksgiving

Roasted Squash and Apple Soup is for Soup.

Roasted Squash and Apple Soup takes 30 minutes to prepare.

Roasted Squash and Apple Soup takes several minutes to cook.

Roasted Squash and Apple Soup makes 12 servings.

The ingredients for Roasted Squash and Apple Soup are:

4 pumpkins cut in half
1 onion chopped
2 celery stalks chopped
2 carrots chopped
3 apples chopped
1/2 cup white wine
2 quarts chicken stock
1Tbs oz light margarine
4 cups fat-free half and half
8 sage leaves
Pepper to taste
1/4 cup non-fat sour cream
2 scallions finely sliced

Here is how you make Roasted Squash and Apple Soup:

preheat oven to 400 Clean out inside of squash, lay skin side up on sheet pan, roast until done, fork should easily go in like a baked potato. let cool slightly and peel skin away from the flesh. Saute in margarine the onion, celery, carrots, apples and sage until onions are translucent and apples are tender.Deglaze pan with wine, let reduce until almost evaporated. Add stock, let simmer, add roasted squash simmer then puree in blender. Add half and half, season with salt and pepper. Garnish with sour cream and scallions.Number of Servings: 12Recipe submitted by SparkPeople user ROSIE19531.

The nutritional information for Roasted Squash and Apple Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 107.1

• Total Fat: 1.7 g
• Cholesterol: 5.8 mg
• Sodium: 922.4 mg
• Total Carbs: 20.3 g
• Dietary Fiber: 3.2 g
• Protein: 3.1 g

The dietary needs meet for Roasted Squash and Apple Soup is Low Fat