Butternut Squash & Carrot Soup
Makes
6
Prep
15
m
Bake
30
m
Ingredients
Directions
- 1 of 2 Heat oven to 425 degrees. Toss vegetables with oil, 1/4 tsp of the salt and 1/8 tsp of the pepper. Spread vegetables on a baking sheet and bake at 425 degrees for 30 minutes, turning after 15 minutes.
- 2 of 2 Puree vegetables and broth in 2 batches until smooth; transfer to large pot. Bring to a simmer. Stir in brown sugar, nutmeg and remaining 1/4 tsp salt and 1/8 tsp pepper. Serve with Sourdough Croutons, if desired.
Nutrition Information for Butternut Squash & Carrot Soup
Servings Per Recipe: 6
Per Serving: 0 null Mark as Free Exchange, 629 mg sodium, 3 g pro., 6 g fiber, 26 g carb., 1 g sat. fat, 0 mg chol., 5 g Fat, total, 144 kcal cal.
Servings Per Recipe: 6
Per Serving: 0 null Mark as Free Exchange, 629 mg sodium, 3 g pro., 6 g fiber, 26 g carb., 1 g sat. fat, 0 mg chol., 5 g Fat, total, 144 kcal cal.
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Printed from FamilyCircle.com 09/26/2018
Printed from FamilyCircle.com 09/26/2018