“Each serving is 1 cup. Actually makes 6 1/2 servings. This came from Fruit & Veggies More Matters.org. I found this at Chemung County Extension and Cornell Cooperative Extension. I have not tried this I'm posting for safe keeping.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425. In a large bowl, toss all ingredients together (except broth) until well combined.
  2. Spread mixture in single layer in large rimmed baking pan and roast 40-50 minutes or until squash is very tender and golden brown.
  3. Place mixture into a blender, with center of top removed (this will allow the steam to escape). Puree squash mixture with chicken broth until smooth.
  4. Transfer soup to saucepan and heat through.

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