Prisca's Roasted Butternut Squash SoupSubmitted by protean
Makes 16 servings
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Roasted butternut squash, blended with sauteed vegetable puree and sodium free Herb Ox chicken bouillon for added flavor
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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
- 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.
- When all is cooked, puree adding water when necessary.
Categories
Vegetables, Soup
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Serving Size 89.8g |
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Amount Per Serving |
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| Vitamin A 79% |
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Vitamin C 17% |
| Calcium 2% |
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Iron 2% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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