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Roasted Winter Squash Soup


On a cold day, let this delicious roasted winter squash soup warm up your whole body.













Low Cholesterol, Trans-fat Free, Low Carb


2 pounds winter squash
like acorn, hubbard, butternut or any other kind, halved and seeded
2 tablespoons butter, unsalted
1 medium onions
peeled and coarsely chopped
1 tablespoon sage
freshly chopped, or 1 teaspoon dried
1 pinch allspice
1 small apples
peeled, cored and diced
4 cups chicken broth
prefer low fat and low salt
1 tablespoon lemon juice
fresh or to taste
1 x kosher salt
to taste
¼ teaspoon black pepper
freshly ground
1 x pine nuts
toasted, to garnish, optional


Preheat oven to 375℉ (190℃).

Arrange squash on a baking sheet, cut side down.

Bake until very tender, about 1 hour. Let cool slightly.

While squash is roasting, melt butter in a medium saucepan over medium heat.

Stir in onion, sage and allspice.

Reduce heat to low, cover and cook until onions are tender, 9 to 11 minutes.

Uncover. Add apple and broth. Bring to a simmer and cook until apple is tender, about 15 minutes.

Scoop out the squash pulp and add it to the pan.

Simmer for 5 minutes.

Let soup cool slightly.

Working in 2 batches, purée the soup in a blender, holding the lid down firmly with a kitchen towel to prevent the steam from pushing it off.

Strain through a fine-mesh sieve.

When ready to serve, heat soup over medium heat until it just reaches a simmer.

Stir in lemon juice, salt and pepper.

Ladle into hot soup bowls, and garnish with some toasted pine nuts if desired.

Serve and enjoy!


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 9861% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 173mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 8g
Vitamin A 2% Vitamin C 4%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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