A delicious and filling soup.
||Pre-heat oven to 325 °F (160 °C) and then place three squash (buttercup, carnival and acorn) in oven to roast for 1 1/2 hours.
||Add onion and garlic after 45 minutes, to roast for remaining 45 minutes.
||Let squash, onion and garlic cool then peel and remove seeds and skin of squash, onion and garlic. Place in a saucepan (or blender) and puree.
||Add cinnamon, allspice, cumin, curry powder, salt, pepper and hot sauce. Mix bouillon cube with 1 cup of water and add to pureed mixture.
||Mix together and warm over low- medium heat stirring. Slowly add skim milk to desired consistency and continue warming.
||Just before serving, add chopped apple and place lid over soup for 5 minutes before serving.
There are 116 calories in 1 serving of Roasted Squash Soup.
Calorie split: 3% fat, 86% carbs, 11% protein.
Amount Per Serving
% Daily Values*
Calorie Counter 100% Free
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