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Recipe: Roasted squash soup

Recipe: Roasted squash soup

Roasted squash soup — one of many healthy recipes from Mayo Clinic.

Roasting squash intensifies its natural sweetness.

Directions

Cut squash into half-inch pieces, put in a roasting pan and toss with 1 teaspoon of oil. Roast at 400 F for 40 minutes or until brown.

Add remaining oil to a large pot. Add vegetables and saute over medium heat until vegetables are lightly browned. Add stock, spices and squash to pot, and simmer for a few minutes.

Carefully puree soup with a stick blender, or process soup in batches in a blender or food processor. Return pureed soup to pot and bring back to a simmer. Serve.


Ingredients
  • 1 small butternut squash
  • 2 teaspoons canola oil, divided
  • 1 cup diced celery
  • 1 1/2 cups diced yellow onion
  • 1 1/2 cups spinach
  • 2 cloves garlic, minced
  • 1 cup diced carrot
  • 4 cups unsalted vegetable stock
  • 1 teaspoon sage
  • 1/2 teaspoon nutmeg
  • 1 teaspoon black pepper

Exchange Data
Dash
Dairy 
Fats1/2 
Fruits 
Grains 
Meat 
Nuts_Seeds_Drybeans 
Sweets 
Vegetables
Diabetes
Fats1/2 
Freefoods 
Fruits 
Meat 
Milk 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs
Fats1/2 
Protein Dairy 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories195 
Carbohydrate38 g 
Cholesterol0 mg 
Fiber7.5 g 
Monounsaturatedfat2 g 
Potassium 
Protein4 g 
Saturatedfat0.5 g 
ServingsizeAbout 2 cups 
Sodium72 mg 
TotalFat3 g 

2012-09-21

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