Roasted Squash and Sweet Potato Soup Recipe

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Ingredients:

Serving

1 acorn squash , about 2 lbs
2 large sweet potatoes
2 tbsp butter
2 onions, chopped
1 tbsp all-purpose flour
5 cups chicken stock
1 cup pumpkin puree
1 cup light cream or 1 cup 2% evaporated milk
2 tbsp grated gingerroot
1/2 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp pepper
salt

Directions:

Halve squash and sweet potatoes.
Remove seeds from squash.
Place vegetables, cut side down, on lightly greased rimmed baking sheet; cover with foil and bake 350F oven for about 50 mins or til almost tender.
Scrape out flesh; set aside.
Meanwhile, in large saucepan, melt butter over medium heat; cook onions, stirring often, for 5 to 10 mins or til softened.
Add flour; cook, stirring to coat onions for 1 minute.
Add stock, pumpkin,squash, and sweet potato.
Bring to boil; cover, reduce heat and simmer, stirring often, for 30 minutes or til tender.
Let cool slightly.
In blender or food processor, puree soup in batches til smooth.
Return to clean saucepan and whisk in cream, giner, nutmeg, cinnamon and pepper.
Season with salt to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	153.33 Kcal (642 kJ)
Calories from fat	40.66 Kcal
		% Daily Value*
Total Fat	4.52g	7%
Cholesterol	9.71mg	3%
Sodium	204.38mg	9%
Potassium	606.25mg	13%
Total Carbs	24.2g	8%
Sugars	6.53g	26%
Dietary Fiber	3.13g	13%
Protein	5.61g	11%
Vitamin C	12.3mg	20%
Vitamin A	0.3mg	10%
Iron	1.4mg	8%
Calcium	49.7mg	5%

Amount Per 100 g
Calories	49.4 Kcal (207 kJ)
Calories from fat	13.1 Kcal
		% Daily Value*
Total Fat	1.46g	7%
Cholesterol	3.13mg	3%
Sodium	65.84mg	9%
Potassium	195.3mg	13%
Total Carbs	7.8g	8%
Sugars	2.1g	26%
Dietary Fiber	1.01g	13%
Protein	1.81g	11%
Vitamin C	4mg	20%
Vitamin A	0.1mg	10%
Iron	0.5mg	8%
Calcium	16mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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