|Servings||Prep Time||Cook Time|
|7||20 mins||1 hr|
|1.||Roast two garlic heads in 350° F (175° C) oven for 30 minutes, set aside to cool.|
|2.||Chop, seed and peel squash. Saute onions, celery and carrots in the light butter spread (like Smart Balance).|
|3.||Add squash, vegetable broth and garlic to pot, bring to a boil.|
|4.||Add sage, preferably fresh, minced.|
|5.||Reduce heat and let simmer for about 30 minutes, or until squash is tender. Occasionally stir and mash soup with a wisk to break up the squash.|
|6.||Add non-dairy milk, salt and pepper to taste.|
|7.||Serve warm, garnished with vegan sour cream or anything else you like!|
There are 202 calories in 1 serving of Roasted Garlic & Butternut Squash Soup.
Calorie split: 15% fat, 79% carbs, 7% protein.
|Serving Size||1 serving|