Vegetarian

roast butternut squash soup is for Soup.

roast butternut squash soup takes 15 minutes to prepare.

roast butternut squash soup takes 80 minutes to cook.

roast butternut squash soup makes 4 servings.

The ingredients for roast butternut squash soup are:

650 grams Butternut Squash
4 clove Garlic
1 medium (2-1/2" dia) Onions, raw
1 serving Knorr Vegetable Stock Cube (by BRANDI1809)
10 serving Frylight Spray Extra Virgin Olive Oil (per spray) (by BRONTE7723)

Here is how you make roast butternut squash soup:

preheat oven to 180c, deeseed squash and cut into large chunks, place on a baking tray. chop onion into large lunps add to tray along with garlic (not necessary to peel garlic. season with salt and pepper, spray with frylight enough to coat all the ingredients. Put tray in oven and bake for 40 mins to an hour. once cooked and really soft add to blender with billion cube and blitz . transfer to pan add boiling water to the consistency you desire and adjust seasoning. Serving Size: makes 4 portionsNumber of Servings: 4Recipe submitted by SparkPeople user SALLYLOUISE11.

The nutritional information for roast butternut squash soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 90.7

• Total Fat: 1.1 g
• Cholesterol: 0.0 mg
• Sodium: 408.5 mg
• Total Carbs: 20.8 g
• Dietary Fiber: 5.3 g
• Protein: 2.2 g

The dietary needs meet for roast butternut squash soup is Vegetarian