Vegetarian

Roasted Butternut and Garlic Soup is for Soup.

Roasted Butternut and Garlic Soup takes 60 minutes to prepare.

Roasted Butternut and Garlic Soup takes 30 minutes to cook.

Roasted Butternut and Garlic Soup makes 6 servings.

The ingredients for Roasted Butternut and Garlic Soup are:

2 pats unsalted butter
4 cups cubed butternut squash
1 medium onion chopped
2-3 cloves of garlic minced
6 cups low sodium chicken broth (or vegetable broth)
dash of nutmeg
dash of black pepper
dash of salt

Here is how you make Roasted Butternut and Garlic Soup:

Roast squash in oven for 45 minutes at 350 degrees.Once the squash is done let it cool and prep your soup. Melt butter in pot.Add minced garlic and chopped onion.Sautee until onion is translucent.Peel skin and chop squash into cubes.Add squash to pot.Add broth to pot and bring to boil.Let boil 5-6 minutes then reduce heat.Use a potato masher to smooth soup. Add salt, pepper and nutmeg to soup. Let simmer on low for 15-20 minutes until you achieve desired consistency.Serving Size: Makes 6 1 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user SANDYLYME.

The nutritional information for Roasted Butternut and Garlic Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 90.4

• Total Fat: 1.7 g
• Cholesterol: 3.7 mg
• Sodium: 812.4 mg
• Total Carbs: 17.3 g
• Dietary Fiber: 4.4 g
• Protein: 4.0 g

The dietary needs meet for Roasted Butternut and Garlic Soup is Low Fat