Roasted Squash and Pasta Soup
Roasted Squash and Pasta Soup
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  • prep: 10 min
  • cook: 1 hr
  • total: 1 hr 10 min
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  • servings:
  • Summary

    Yield: 6 Servings | Serving Size: about 1 1/2 cups | Calories: 245 | Total Fat: 7 g | Saturated Fat: 1 g | Trans Fat: 0 g | Carbohydrates: 41 g | Fiber: 3 g | Sugar: 1 g | Protein: 6 g | Cholesterol: 0 mg | Sodium: 521 mg | SmartPoints (Freestyle): 6

    Ingredients

    • 2 pounds squash
    • 4 to 6 cups vegetable broth
    • 1 1/4 teaspoons salt
    • 1 teaspoon fresh rosemary needles, coarsely chopped
    • 7 ounces short pasta
    • 1/8 teaspoon ground pepper
    • 3 tablespoons extra virgin olive oil

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 350 % Daily Value *
    • Total Fat: 23 g 35.41%
    • Saturated Fat: 5 g 22.71%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 1173 mg 48.86%
    • Calcium: 21 mg 2.06%
    • Potassium: 2 mg 0.04%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.09%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 37 g %
    • Dietary Fiber: 2 g 7.23%
    • Sugar: 21 g
    • Protein: 2 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 0.07%
    • Vitamin C 0.04%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch2
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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