Roasted Buttenut Squash Soup 2009 Recipe

Looking for an easy Roasted buttenut squash soup 2009 recipe? Learn how to make Roasted buttenut squash soup 2009 using healthy ingredients.


Submitted by tomdt

Makes 10 servings



From Pat's Vegitarian Soup book, double recipe (omitted 1 cup milk)

Recipe Ingredients for Roasted buttenut squash soup 2009

3 lbs. butternut squash
8 carrots
3 onions
20 roasted garlic cloves
4 oz sherry
48 oz vegetable stock
1/4 cup brown sugar
1/4 cup olive oil
2 teaspoons curry powder
1/4 teaspoon cinnamon
1 teaspoon oregano
1/2 teaspoon black pepper

Recipe Directions for Roasted buttenut squash soup 2009

  1. roast all veggies (quartered and brushed with 1/2 oil) for 40 min @ 350

  2. cool, remove squash skin, squeeze roasted galic and puree all veggies in 1/2 stock

  3. fry curry in large pot for 30 sec. in 1/2 oil

  4. add puree and all other ingredients

Categories

Vegetables, First Course, Indian, Roast, Vegetarian

Nutrition Facts
Serving Size 381.1g
Amount Per Serving
Calories
188
Calories from Fat
53
% Daily Value*
Total Fat
5.9g
9%
Saturated Fat
0.8g
4%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
111mg
5%
Potassium
723mg
21%
Total Carbohydrates
31.0g
10%
Dietary Fiber
5.7g
23%
Sugars
11.3g
Protein
3.2g
Vitamin A 453% Vitamin C 60%
Calcium 11% Iron 9%
* 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

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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