Try this One Pot Roasted Squash Soup recipe, or contribute your own.
Suggest a better descriptionPreheat Oven to 375°
Adjust oven rack to the lower-middle position,
Combine squash, onion, carrot, ginger, pear/apple, and olive oil in a large dutch oven. Season with salt and pepper to combine.
Place pot in oven, uncovered and roast until squash shows not resistance when poked with paring knife, About 1-2 hours.
Transfer pot to stove top, discard any woody herb stems. Add stock, garlic bouillon, water, stir with wooden spoon to release any stuck bits on the pan bottom. Using an immersion blender, blend soup until it is smooth.
Stir in maple syrup, and lemon juice.
Serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (950g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1810 | ||
Calories from Fat: 1140 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 126.6g | 169 % | |
Saturated Fat 35.7g | 179 % | |
Monounsaturated Fat 53.5g | ||
Polyunsanturated Fat 26.8g | ||
Cholesterol 613.3mg | 189 % | |
Sodium 590.9mg | 20 % | |
Potassium 1655.1mg | 44 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 4.5g | ||
Protein 152.6g | 218 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1810
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