Roasted Garlic & Butternut Squash Soup
Preparation Time: 20 mins
Cooking Time: 1 hr
Rating:
FatSecret Members Average Rating
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Roasted Garlic & Butternut Squash Soup
Sweet, savory and very yummy soup.
Ingredients
Directions
- Roast two garlic heads in 350° F (175° C) oven for 30 minutes, set aside to cool.
- Chop, seed and peel squash. Saute onions, celery and carrots in the light butter spread (like Smart Balance).
- Add squash, vegetable broth and garlic to pot, bring to a boil.
- Add sage, preferably fresh, minced.
- Reduce heat and let simmer for about 30 minutes, or until squash is tender. Occasionally stir and mash soup with a wisk to break up the squash.
- Add non-dairy milk, salt and pepper to taste.
- Serve warm, garnished with vegan sour cream or anything else you like!
95 members have added this recipe to their cookbook.
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Reviews
Delicious soup.
30 Dec 11 by member: lofty55
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Used 2% milk instead of the rice milk. Very good!
30 Dec 11 by member: TEN_65
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Very yummy! I skipped the milk part. Also, I think I will try less garlic next time. So tasty!!
11 Jul 11 by member: VegasDesi
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Sounds delicious but when do you add the cloves?
20 Jul 10 by member: logana1
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Very good!
26 May 10 by member: Andr3_L
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Very tasty!
26 May 10 by member: Bienchen
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Rice Milk? Is this a lactose intolerant diet?
26 May 10 by member: Runesinger
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Nutritional Summary:
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There are 202 calories in 1 serving of Roasted Garlic & Butternut Squash Soup.
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Calorie Breakdown: 15% fat, 79% carbs, 7% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
847 kj
202 kcal
Fat
3.62g
Saturated Fat
0.956g
Trans Fat
0g
Polyunsaturated Fat
1.034g
Monounsaturated Fat
1.181g
Cholesterol
0mg
Sodium
394mg
Carbohydrates
43.37g
Fibre
7.2g
Sugar
11.17g
Protein
3.65g
Potassium
1066mg
Calorie Breakdown:
Carbohydrate (78%)
Fat (15%)
Protein (7%)
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*Based on an RDI of 2000 calories
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