Vegetarian

Baked Winter Squash Soup is for Soup.

Baked Winter Squash Soup takes 30 minutes to prepare.

Baked Winter Squash Soup takes 150 minutes to cook.

Baked Winter Squash Soup makes 8 servings.

The ingredients for Baked Winter Squash Soup are:

1 Acorn Squash
1 Butternut Squash
1 T Butter
4 t Brown Sugar
2 large Carrots, peeled & halved
1/2 Yellow Onion, thinly sliced
10 C vegie stock (Better Than Bouillon)
3/4 t Allspice
3/4 t Ginger, ground

Optional (not included in the nutrition info): Creme fraiche & chives for garnish.

Here is how you make Baked Winter Squash Soup:

1. Preheat oven to 350.2. Cut both squash in half lengthwise. Scoop out seeds.3. Place squash, skin side down in a shallow roasting pan or dish. Place 1/4 T butter and 1 t brown sugar in the cavity of each half. Arrange carrots & onion slices around the squash. Pour 2 cups of stock in the pan, cover tightly with aluminum foil and bake for 2 hours.4. Remove pan from oven and let cool slightly. Scoop out squash pulp and place in soup pot. Add carrots, onion, remaining 8 C of stock and spices. Stir well & bring to boil. Reduce heat and simmer uncovered for 10 minutes.5. Puree soup, in batches in a food processor until smooth. Return to pot, heat through and serve.Number of Servings: 8Recipe submitted by SparkPeople user MISSROSESINGS.

The nutritional information for Baked Winter Squash Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 79.7

• Total Fat: 1.6 g
• Cholesterol: 3.8 mg
• Sodium: 972.3 mg
• Total Carbs: 17.3 g
• Dietary Fiber: 2.9 g
• Protein: 1.2 g

The dietary needs meet for Baked Winter Squash Soup is Vegetarian