Roasted Squash Soup
by chefarlie
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INGREDIENTS
- 4 pounds Butternut squash ; peeled, large dice
- 4 teaspoons Kosher Salt
- 1 teaspoon Black pepper
- 2 teaspoons Fresh rosemary ; chopped
- 1 teaspoons Fresh sage ; chopped
- 1 teaspoons Fresh thyme ; chopped
- 1 teaspoon Fresh marjoram ; chopped
- 3 quarts Vegetable Stock ; brought to a simmer
- 1/4 cup Extra virgin olive oil
INSTRUCTIONS
1. Toss the prepared squash with the oil, herbs, salt and pepper.
2. Roast in a preheated 425 degree oven until brown.
3. In batches, puree the squash and hot stock in a blender until smooth.
4. Adjust seasonings and serve in warm bowls.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1175g) | ||
| Recipe Makes: 16 Servings | ||
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| Calories: 135 | ||
| Calories from Fat: 32 (24%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.5g | 5 % | |
| Saturated Fat 0.5g | 2 % | |
| Monounsaturated Fat 2.5g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 4234.8mg | 146 % | |
| Potassium 404.8mg | 11 % | |
| Total Carbohydrate 27.1g | 8 % | |
| Dietary Fiber 2.4g | 9 % | |
| Sugars, other 24.7g | ||
| Protein 1.2g | 2 % | |
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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. |
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Calories per serving: 135
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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