be_ixf;ym_202109 d_26; ct_50

Roasted squash soup

Nutrition Facts

Serving Size About 2 cups
Calories 213

Amount Per Serving
Monounsaturated fat 3 g
Saturated fat 1 g
Total fat 5 g
Sodium 139 mg
Cholesterol 0 mg
Dietary fiber 8 g
Protein 5 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

This soup is all about autumn! Enjoy on a cool fall day along with a crisp apple.

Ingredients

(Serves 4)
  • 1 small butternut squash, cut into half-inch pieces
  • 2 teaspoons canola oil, divided
  • 1 cup diced celery
  • 1 1/2 cups diced yellow onion
  • 1 1/2 cups spinach
  • 2 cloves garlic, minced
  • 1 cup diced carrot
  • 4 cups unsalted vegetable stock
  • 1 teaspoon sage
  • 1/2 teaspoon nutmeg
  • 1 teaspoon black pepper

Directions

Heat the oven to 400 F. In a roasting pan, toss squash with 1 teaspoon of oil. Roast for 40 minutes or until brown. Set aside.

In a large pot, add the remaining oil, celery, onion, spinach, garlic and carrot. Saute over medium heat until vegetables are lightly browned. Add stock, sage, nutmeg, pepper and roasted squash to the pot, and simmer for a few minutes.

Carefully puree soup with a stick blender, or process soup in batches in a blender or food processor. Return pureed soup to pot and bring back to a simmer. Serve.

Last Updated: September 15th, 2018