Rating:
fatsecret members overall average rating
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A delicious and filling soup.
Ingredients
Directions
- Pre-heat oven to 325 °F (160 °C) and then place three squash (buttercup, carnival and acorn) in oven to roast for 1 1/2 hours.
- Add onion and garlic after 45 minutes, to roast for remaining 45 minutes.
- Let squash, onion and garlic cool then peel and remove seeds and skin of squash, onion and garlic. Place in a saucepan (or blender) and puree.
- Add cinnamon, allspice, cumin, curry powder, salt, pepper and hot sauce. Mix bouillon cube with 1 cup of water and add to pureed mixture.
- Mix together and warm over low- medium heat stirring. Slowly add skim milk to desired consistency and continue warming.
- Just before serving, add chopped apple and place lid over soup for 5 minutes before serving.
- Enjoy!
35 members have added this recipe to their cookbook.
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Reviews
My husband and I both liked it, my kids thought it was too spicy. I used a lot more garlic and maybe too much hot pepper sauce. I didn't have any skim milk so I had to use 2%
06 Dec 07 by member: NancyJohnson
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Nutrition summary:
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There are 116 calories in 1 serving of Roasted Squash Soup. |
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Calorie break-down: 3% fat, 86% carbs, 11% protein. |
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Nutrition Facts
Amount Per Serving
Calories
116
% Daily Values*
Total Fat
0.44g
1%
Saturated Fat
0.122g
1%
Trans Fat
-
Polyunsaturated Fat
0.138g
Monounsaturated Fat
0.091g
Cholesterol
1mg
0%
Sodium
258mg
11%
Total Carbohydrate
27.96g
10%
Dietary Fiber
3.8g
13%
Sugars
3.35g
Protein
3.56g
Vitamin D
-
Calcium
170mg
13%
Iron
1.85mg
10%
Potassium
863mg
18%
Vitamin A
96mcg
11%
Vitamin C
26.3mg
29%
6%
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of RDI*
(116 calories)
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Calorie Breakdown:
Carbohydrate (86%)
Fat (3%)
Protein (11%)
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* Based on a RDI of 2000 calories
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