Roasted Squash Soup
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Winter is here and it's the perfect time to try a new recipe, especially one that will help you stay warm. This squash soup recipe uses butternut squash, which people have been eating since 5000BC. So join the millions and try it out!
Calories: 170 | Protein: 3.6g | Carbohydrates: 37.6g | Total Fat: 3.4g | Saturated Fat: 0.4g
Trans Fat: 0g | Cholesterol: 0g | Sodium: 71.6mg | Fiber: 7.6g
Yield: Approximately 4 servings (serving size - about 2 cups)
Mayo Clinic Healthy Weight Pyramid serving: 2 carb, 2 vegetable, 1/2 fat
Ingredients
1 small butternut squash
2 teaspoons canola oil, divided
1 cup celery
2 cloces garlic, minced
1 1/2 cups spinach, diced
1 1/2 cups yellow onion, diced
1 cup carrot, diced
4 cups unsalted vegetable stock
1 teaspoon sage
1/2 teaspoon nutmeg
1 teaspoon black pepper
Preparation
Preheat the oven to 400 degrees.
Cut squash into half-inch pieces, put in a roasting pan and toss with 1 teaspoon of oil. Roast for 40 minutes or until brown.
Add remianing oil to a large pot. Add vegetables and saute over medium heat until vegetables are lightly browned. Add stock, spices and squash to 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 simmer. Serve and enjoy!