Roasted Squash Soup Recipe

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Ingredients:

Serving

1 medium squash (butternut is lovely)
3 - 4 cloves garlic
oil (optional)
1 litre / 4 cups vegetable stock
seasonings / spices - your favourites, 1 tbsp each. i like cardamom, cumin, and nutritional yeast
water , as needed

Directions:

Preheat oven to 375F
Cube squash
Place squash and garlic cloves on parchment lined cookie sheets. If desired, sprinkle squash and garlic with oil
Roast squash and garlic until soft, and starts to brown
While squash is roasting, bring vegetable stock to a simmer and add seasonings / spices
Add roasted squash and garlic to vegetable stock and simmer for 15 - 20 minutes
Remove from heat. Using a stick blender, blend until smooth. If soup is too thick, add water as needed until desired consistency is reached.
Makes 6 to 8 cups of soup
Freezes beautifully
Serving suggestion: Add a mixture of roasted vegetables and seitan or tofu to up the excellent vegetable and protein quotient.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	448.38 Kcal (1877 kJ)
Calories from fat	0.12 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	19643.08mg	818%
Potassium	5.26mg	0%
Total Carbs	89.72g	30%
Sugars	0.01g	0%
Dietary Fiber	0.03g	0%
Protein	0.08g	0%
Vitamin C	0.4mg	1%
Calcium	2.4mg	0%

Amount Per 100 g
Calories	354.98 Kcal (1486 kJ)
Calories from fat	0.09 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	15551.18mg	818%
Potassium	4.17mg	0%
Total Carbs	71.03g	30%
Sugars	0.01g	0%
Dietary Fiber	0.02g	0%
Protein	0.06g	0%
Vitamin C	0.3mg	1%
Calcium	1.9mg	0%

* 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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