Thanksgiving

Roasted Butternut Squash Soup is for Soup.

Roasted Butternut Squash Soup takes 15 minutes to prepare.

Roasted Butternut Squash Soup takes 95 minutes to cook.

Roasted Butternut Squash Soup makes 8 servings.

The ingredients for Roasted Butternut Squash Soup are:

1 large butternut squash (about 3 lbs)
3 Tablespoons Oil, divided
1 med onion, chopped
4 cloves garlic, peeled and crushed
1 apple, cored, peeled and diced
5 cups chicken broth
1 cup apple cider
1 teaspoon salt

Here is how you make Roasted Butternut Squash Soup:

Peel and seed the butternut squash; cut into 8 wedges. Drizzle with 2 tablespoons oil, roast at 350 for 1 hour. Heat 1 T oil in a large pot, add the chopped onion and saute for 5 mins. Add the roasted squash, garlic, apple, broth, cider and salt. Simmer for 30 mins until apple is soft. Puree in blender or food processor. Number of Servings: 8Recipe submitted by SparkPeople user DAFFYDAFFODIL.

The nutritional information for Roasted Butternut Squash Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 109.9

• Total Fat: 0.6 g
• Cholesterol: 3.1 mg
• Sodium: 902.5 mg
• Total Carbs: 27.3 g
• Dietary Fiber: 5.7 g
• Protein: 2.4 g

The dietary needs meet for Roasted Butternut Squash Soup is Vegetarian