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    You are in: Home / Recipes / Roasted Two Squash, Parsnip, Sweet Potato, Celery, Carrot Soup Recipe
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    Roasted Two Squash, Parsnip, Sweet Potato, Celery, Carrot Soup

    Average Rating:

    2 Total Reviews

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    • on December 18, 2010

      This was fantastic! And so easy - basically you spend most of the time off doing something else while veggies roast and simmer. The roasting makes the vegetables so richly flavorful that I almost didn't want to add the spices. I left out the cumin, but the other spices were really nice. My soup was pretty watery at the end so I took out about half the stock before blending, and didn't add the milk. It might be good topped with yogurt though. Thanks for sharing - I love soups, and this is a new favorite!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 26, 2009

      Amazing! I love roasted veggie soups and this one is fabulous. I left out the cinnamon, but only because I'm not a fan of cinnamon. Love the mix of root veggies - it adds depth to the mixture of flavors.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Roasted Two Squash, Parsnip, Sweet Potato, Celery, Carrot Soup

    Serving Size: 1 (624 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 564.5
     
    Calories from Fat 298
    52%
    Total Fat 33.2 g
    51%
    Saturated Fat 5.7 g
    28%
    Cholesterol 15.6 mg
    5%
    Sodium 587.8 mg
    24%
    Total Carbohydrate 57.6 g
    19%
    Dietary Fiber 7.7 g
    30%
    Sugars 15.3 g
    61%
    Protein 14.3 g
    28%

    The following items or measurements are not included:

    buttercup squash

    parsnips

    celery root

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