Roasted Garlic & Butternut Squash Soup
Average Rating
3.0 Average FatSecret member ranking
Sweet, savory and very yummy soup.
Servings Prep Time Cook Time
7 20 mins 1 hr
Ingredients
Directions
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!
Nutrition summary
There are 202 calories in 1 serving of Roasted Garlic & Butternut Squash Soup.
Calorie split: 15% fat, 79% carbs, 7% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
202
 
% Daily Values*
Total Fat
3.62g
5%
Saturated Fat
0.956g
5%
Trans Fat
0g
Polyunsaturated Fat
1.034g
Monounsaturated Fat
1.181g
Cholesterol
0mg
0%
Sodium
394mg
17%
Total Carbohydrate
43.37g
16%
Dietary Fiber
7.2g
26%
Sugars
11.17g
Protein
3.65g
Vitamin D
-
Calcium
154mg
12%
Iron
2.12mg
12%
Potassium
1066mg
23%
Vitamin A
1534mcg
170%
Vitamin C
60mg
67%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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