Photo: Cala
Roasted Squash Soup
13 ingredients
10 min + 1 hr 10 min
6 servings
openrecipes
"This soup is quite simple to make and is a good comfort food on a cold winter's night."
Estimated Nutrition (whole recipe, rough)
295
Calories
3g
Protein
13g
Fat
41g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Green Apple | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 pounds butternut squash, halved and seeded
- 1 acorn squash, halved and seeded
- 1/2 small spaghetti squash, halved and seeded
- 3 tablespoons butter
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger root
- 1 teaspoon curry powder
- 2 tart green apples - peeled, cored and chopped
- 2/3 cup sherry
- 5 cups vegetable broth
- salt and pepper to taste
- 1 pinch cayenne pepper, or to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes