Roasted Butternut Squash Soup- Yellow foods
Ingredients:
Roasted Butternut Squash Soup
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups low-sodium vegetable broth
- Salt and pepper to taste
- Fresh sage leaves (optional garnish)
Instructions:
- Preheat oven to 400°F (200°C).
- Toss squash cubes, onion, and garlic with olive oil, salt, and pepper. Roast for 30 minutes until tender.
- Blend roasted veggies with vegetable broth until smooth.
- Warm soup on the stove and garnish with fresh sage.
Nutritional Information (per serving, 1 cup):
- Calories: 120
- Fat: 3 grams
- Carbohydrates: 23 grams
- Fiber: 4 grams
- Protein: 2 grams
- Sugar: 5 grams
