Prisca's Roasted Butternut Squash Soup Recipe


Submitted by protean

Makes 16 servings


Roasted butternut squash, blended with sauteed vegetable puree and sodium free Herb Ox chicken bouillon for added flavor

Ingredients
4 cups butternut squash, peeled & diced
2 tablespoons extra virgin olive oil
2 cups water
1 medium onion, diced
1/2 cup fresh spinach
2 roma tomatoes, diced
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
  1. Toss squash with olive oil, salt and pepper and roast in 425 degree oven for 30 minutes. Meanwhile, saute onions, tomatoes and spinach in olive oil.

  2. When all is cooked, puree adding water when necessary.

Categories

Vegetables, Soup

Nutrition Facts
Serving Size 89.8g
Amount Per Serving
Calories
37
Calories from Fat
15
% Daily Value*
Total Fat
1.7g
3%
Saturated Fat
0.2g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
76mg
3%
Total Carbohydrates
5.4g
2%
Dietary Fiber
1.0g
4%
Sugars
1.4g
Protein
0.5g
Vitamin A 79% • Vitamin C 17%
Calcium 2% • Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
A- 		  Good points
  • No cholesterol
  • High in dietary fiber
  • High in magnesium
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
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