Nutrition balance score
Great
Glycemic Index
61
Moderate
Glycemic Load
9
Low
Nutrition per serving
Calories86.4 kcal (4%)
Total Fat3.1 g (4%)
Carbs15.1 g (6%)
Sugars3.8 g (4%)
Protein1.6 g (3%)
Sodium346.2 mg (17%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
Preheat the oven to 350°F.
Step 2
Poke holes in the squash. Slice top and bottom off and microwave on high for 3m 30s. Once cooled, take it out and peel, pit/seed, and chop the squash in about 1” cubes. Add to a large roasting pan or cookie sheet lined with aluminum foil.
Step 3
Chop carrots, celery, and onions in chunks and add to the same pan. Peel garlic and add cloves whole.
Step 4
Add the herbs, cayenne, salt and pepper to taste.
Step 5
Add olive oil and toss veggies to coat. Roast for about one hour or until all veggies are soft.
Step 6
After roasting, add to a food processor or blender with 1 cup of vegetable stock, and purée. (Remove stems from herbs before puréing!)
Step 7
Pour mixture into a large saucepan. Add the remaining vegetable stock (2½ cups) and stir well. Simmer on low for 10 minutes and then enjoy!
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