Ingredients

  • 8 cups roasted squash
  • 6 smashed garlic cloves
  • 1/2 onion
  • 4 carrots
  • 3 apples
  • 1 pear
  • 2 potatoes
  • 2 cups fat free chicken stock + 4 cups water
  • 1 tbs salt
  • 1 tbs garlic powder
  • 2 tsp real maple syrup

Directions

  • To roast squash: Preheat oven to 375
  • Split squash in half and deseed, while saving seeds for later
  • Place on cookie sheet and sprinkle with salt, garlic powder and maple syrup
  • Bake until meat of squash if soft
  • Allow to cool
  • Peel off skin
  • Add squash to crock pot or stock pot
  • Add remaining ingredients with squash
  • Cook in crockpot or stockpot for specified times
  • Puree soup when tender
Roasted Squash Soup Nutrition Facts

Serving Size

1 Cup

Yield

20 Servings

Considerations

Use immersion blender to puree or use batches in blender

Stockpot times: bring to boil, then simmer until all ingredients are tender – about 45 minutes

Crockpot times: low for 6-8 hours

Can use 4 bouillon cubes and 6 cups of water to replace chicken stock

Options for squash: pumpkin, butternut or acorn