Roasted Squash Soup
In winter, squash soup is a great way to add fresh vegetables and nutrients to your diet. For this easy recipe, roasting the squash helps deepen its flavors.
Source: Better Homes and Gardens
Ingredients
Directions
To reheat soup:
Cook over medium heat, stirring occasionally until heated through. Drizzle with remaining cream and sprinkle with remaining nutmeg.
To serve right away:
Omit chilling-just reheat after pureeing; drizzle with cream and sprinkle with nutmeg after heating through.
Nutrition Facts
Per Serving:
188 calories; 9 g total fat; 6 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 28 mg cholesterol; 716 mg sodium. 633 mg potassium; 26 g carbohydrates; 4 g fiber; 9 g sugar; 4 g protein; 0 g trans fatty acid; 16715 IU vitamin a; 36 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 1 mg iron;