roasted veggie and squash soup
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By Alexis Collins
roasted veggie and squash soup
1 step
Prep:10minCook:2h
Updated at: Thu, 17 Aug 2023 02:57:36 GMT
Nutrition balance score
Great
Glycemic Index
65
Moderate
Glycemic Load
20
High
Nutrition per serving
Calories130.8 kcal (7%)
Total Fat0.8 g (1%)
Carbs31.2 g (12%)
Sugars4 g (4%)
Protein3 g (6%)
Sodium635.7 mg (32%)
Fiber5.2 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
bake the squash whole (take top off and gut the replace top) in the oven for 2 hours at 165c bake the rest of veggies including garlic for 1 hour at 165c
scoop everything into a pan and blitz with your stick blender to make sure the roasties are blended. add the stock as you go because it thickens quickly, add the spices/seasoning. add more salt and pepper to taste, finish with creme fraiche.
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