Roasted Squash Soup

Roasted Squash Soup

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Ingredients

  • 8 cups cubed 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 degrees0
  • 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.

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.