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    You are in: Home / Recipes / Roasted Winter Squash Soup Recipe
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    Roasted Winter Squash Soup

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on October 06, 2012

      It's hard to find a winter squash recipe that doesn't feature sweet spices, so I was happy to find this. Made a batch tonight.... sauteed the leek, onion and carrot in a tablespoon of olive oil right in the soup pot, then added a Kubocha squash that I had microwaved until tender, then added the broth and parsley and two teaspoons of curry powder as Bitter Moon suggested, and simmered all until soft. Used no butter but added half a cup of half and half at the end. Salt and plenty of freshly ground pepper of course. Pureed it with an immersion blender. Delicious!! I will keep this as my go-to squash soup recipe. Thanks so much!

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    • on December 04, 2006

      I made this soup for Thanksgiving and it was a hit. I also added two teaspoons of curry and it added an extra special kick that everyone loved. I also added a little extra salt for personal taste. The only other change I made was to put the squash into the oven 30 minutes before the veggies so I could use the smaller prepackaged baby carrots and save myself some time on peeling. Thanks for the great recipe!

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    Nutritional Facts for Roasted Winter Squash Soup

    Serving Size: 1 (369 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 199.3
     
    Calories from Fat 80
    40%
    Total Fat 8.9 g
    13%
    Saturated Fat 4.2 g
    21%
    Cholesterol 15.2 mg
    5%
    Sodium 111.4 mg
    4%
    Total Carbohydrate 29.8 g
    9%
    Dietary Fiber 5.2 g
    21%
    Sugars 7.0 g
    28%
    Protein 4.6 g
    9%

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