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Roasted Squash Soup

Roasted Squash Soup Recipe

  • 1 1/2 pounds butternut squash, halved and seeded
  • 1 acorn squash, halved and seeded
  • 1/2 small spaghetti squash, halved and seeded
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 1 teaspoon curry powder
  • 2 tart green apples - peeled, cored and chopped
  • 2/3 cup sherry
  • 5 cups vegetable broth
  • salt and pepper to taste
  • 1 pinch cayenne pepper, or to taste
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 260
Total Fat 6.6g
Saturated Fat 3.7g
Cholesterol 15mg
Sodium 602mg
Total Carbohydrate 49.5g
Dietary Fiber 11.3g
Sugars 13.3g
Protein 4.2g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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