Tuscan Roasted Butternut Squash Soup

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 cup) contains 110 calories, 13 g carbohydrate, (2 g fiber), 2 g protein, 5 g fat, (1 g saturated fat), 0 mg cholesterol, and 100 mg sodium.
  • Calories per Serving: 110
  • Makes: 6 cups
  • Active Time: 15 minutes
  • Total Time to Make: 55 minutes
Tuscan Roasted Butternut Squash Soup


You'll Need

Stick blender


  1. Preheat oven to 350 degrees. Add Tuscan seasoning and olive oil to large bowl; mix to combine. Add squash; toss to coat. 
  2. Arrange squash in single layer on parchment paper-lined baking sheet. Roast 35-45 min, turning halfway through, until browned and tender. Season with salt and pepper.
  3. Add roasted squash and vegetable stock to stockpot. Bring to boil on HIGH; reduce heat to LOW. Simmer 5-8 min until squash is soft.
  4. Puree soup with stick blender to desired texture; season with salt and pepper. Garnish each serving with toasted pumpkin seeds, a drizzle of pumpkin seed oil, and grated cheese.
Chef Tips
Serve with Wegmans 7-Grain Sourdough Bread.

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