Roasted Squash and Pasta Soup
Serve this nutrient-rich and comforting soup to your family and you won't have any complaints.
Servings: 6 people
Calories: 245kcal
Ingredients
- 2 pounds squash
- 4 to 6 cups vegetable broth
- 1 1/4 teaspoons salt
- 1 teaspoon rosemary needles fresh, coarsely chopped
- 7 ounces short pasta
- 1/8 teaspoon ground pepper
- 3 tablespoons extra virgin olive oil
Instructions
- Preheat the oven to 400 degrees F.
- On a lined baking tray, place the seeded and sliced squash with the skin on then cook for 45 minutes.
- When cooked and soft, get pulp then mash.
- Over low - medium heat, in a medium pot put together the squash, 4 cups of vegetable broth and rosemary. Bring it to a boil. To make it creamy, mash the pulp more with an immersion blender. If you want to have a more liquid consistency, add the remaining vegetable broth.
- At the same time, over medium-high heat, in another medium pot filled with water, bring it to a boil then add 1 teaspoon of salt. Cook the pasta based on the number of minutes suggested in the package. To make them al dente, lessen 1 minute from the cooking time. Drain.
- Finalize the soup by mixing in the cooked pasta, pepper then drizzle with the extra virgin olive oil.
Nutrition
Serving: 1.5cups | Calories: 245kcal | Carbohydrates: 41g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 521mg | Fiber: 3g | Sugar: 1g |
| SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6