Thanksgiving

Roasted Acorn/Butternut Squash Soup is for Soup.

Roasted Acorn/Butternut Squash Soup takes 15 minutes to prepare.

Roasted Acorn/Butternut Squash Soup takes 60 minutes to cook.

Roasted Acorn/Butternut Squash Soup makes 6 servings.

The ingredients for Roasted Acorn/Butternut Squash Soup are:

small butternut squash, carrots, onion, unsalted butter, light brown sugar, chicken broth, water, ground ginger, cayenne, paprika

Here is how you make Roasted Acorn/Butternut Squash Soup:

Preheat oven to 375s Put squash halves, cut side up, in a large roasting pandistribute carrots & onions around them. Dot vegetables with butter,sprinkle with brown sugar. Pour 1 cup of broth over vegetables, season totaste with salt & pepper. Cover with foil. Bake for 1 hour, or untilsquash is tender.Let squash cool in pan until cool enough to handle. Scoop squash flesh fromskins & transfer to large pot, discard skins. Add carrots, onions, any panjuices, the 1 cup water and the remaining 3 cups of broth. Bring to a boilover high heat, reduce heat to medium, stir in ginger & simmer uncovered,for about 15 minutes.Transfer soup to a blender or food processor, puree until smooth (do inbatches) Return to pot, bring soup to a gentle boil stirring well. *Seasonto taste with cayenne pepper, paprika. I add 3 croutons when serving.(Serves 6)Number of Servings: 6Recipe submitted by SparkPeople user KRISFR.

The nutritional information for Roasted Acorn/Butternut Squash Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 146.0

• Total Fat: 2.7 g
• Cholesterol: 8.8 mg
• Sodium: 704.2 mg
• Total Carbs: 32.1 g
• Dietary Fiber: 8.1 g
• Protein: 3.4 g

The dietary needs meet for Roasted Acorn/Butternut Squash Soup is Vegetarian