Vegetarian

Roasted Butternut Squash and Potato Soup is for Soup.

Roasted Butternut Squash and Potato Soup takes 60 minutes to prepare.

Roasted Butternut Squash and Potato Soup takes 60 minutes to cook.

Roasted Butternut Squash and Potato Soup makes 8 servings.

The ingredients for Roasted Butternut Squash and Potato Soup are:

1 medium/large butternut squash
2 medium sweet potatoes (for more savory soup, use russets)
Cream
Onion (diced)
Garlic
Vegetable broth
Butter for sauteing
Olive oil
Sage
Cumin
Lemon Pepper seasoning
Salt (to taste)

Here is how you make Roasted Butternut Squash and Potato Soup:

-Remove seeds and strings from squash-Cube, and toss in olive oil with ( a 1/2 tsp each of sage, cumin and lemon pepper seasoning-Roast in 450 degree oven until soft and slightly brown, about 15 minutes. Be sure to flip so it doesnt burn!-While the squash is roasting, lightly sautee the diced onions and garlic in butter and add the potatoes in 1/2 inch square cubes. Roast until potatoes are slightly soft.-Put roasted squash in food processor and slowly add the cream till smooth and creamy and even.-Add broth and squash/cream puree to the potatoes and stir. -Allow to cook on LOW heat for about 10 minutes *DO NOT ALLOW TO BOIL*Serves about 10 1/2 cupsNumber of Servings: 8Recipe submitted by SparkPeople user GMEISSNE1.

The nutritional information for Roasted Butternut Squash and Potato Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 183.9

• Total Fat: 10.1 g
• Cholesterol: 32.1 mg
• Sodium: 134.3 mg
• Total Carbs: 23.7 g
• Dietary Fiber: 4.9 g
• Protein: 2.2 g

The dietary needs meet for Roasted Butternut Squash and Potato Soup is Vegetarian