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    You are in: Home / Recipes / Roasted Tomato-Squash Soup Recipe
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    Roasted Tomato-Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    theshewolf's Note:

    Always trying new things with my Mom's weird dietary needs, and needed a very vegetably soup one day. If you have trouble finding the shrimp bouillon, trying looking in a Mexican food section of your grocery store for the Knorr's caldo de camarron, or use shrimp or fish stock.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place tomatoes, cut sides up, in an oven proof baking dish with garlic, basil and squash, and drizzle with garlic oil.
    2. 2
      Bake at 375 degrees for 1 hour.
    3. 3
      Transfer contents of baking dish to a pot and add shrimp bouillon, turmeric, salt and comino.
    4. 4
      Cook at medium heat for an additional 20 minutes.
    5. 5
      Let cool slightly and serve.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Tomato-Squash Soup

    Serving Size: 1 (354 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 135.1
     
    Calories from Fat 96
    71%
    Total Fat 10.7 g
    16%
    Saturated Fat 1.5 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 309.4 mg
    12%
    Total Carbohydrate 9.3 g
    3%
    Dietary Fiber 3.5 g
    14%
    Sugars 4.2 g
    17%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    shrimp bouillon cubes

    comino

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