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EatingWell
Roasted Butternut Squash Soup
Roasting butternut squash with herbs and garlic gives this healthy soup a more complex flavor. A bit of maple syrup adds sweetness, while a splash of apple-cider vinegar brightens up the flavors. This easy recipe requires just 15 minutes of active prep time, but you can cut down on that even more by buying precut squash. Serve with bread and a salad for a light supper, or as a starter for a holiday meal.

Ingredients
Directions
Tips
To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition Facts
Serving Size:
1 1/4 cups Per Serving:
223 calories; protein 4.5g; carbohydrates 25.2g; dietary fiber 3.1g; sugars 8.2g; fat 12.2g; saturated fat 5.3g; cholesterol 16.6mg; vitamin a iu 15358.5IU; vitamin c 33mg; folate 42.6mcg; calcium 88.3mg; iron 1.3mg; magnesium 54.7mg; potassium 662.6mg; sodium 395.7mg; thiamin 0.2mg; added sugar 4g.
Exchanges:
2 1/2 fat, 1 starch, 1/2 vegetable
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