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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 86.9
  • Total Fat: 3.3 g
  • Cholesterol: 0.8 mg
  • Sodium: 338.5 mg
  • Total Carbs: 14.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 1.9 g

View full nutritional breakdown of Dale's Christmas Butternut Squash Soup calories by ingredient
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Dale's Christmas Butternut Squash Soup

Submitted by: KATENSCH

Introduction

My husband, a great cook, invented this recipe with no prompting whatsoever! It's sweet, substantial and can even be a full meal. My husband, a great cook, invented this recipe with no prompting whatsoever! It's sweet, substantial and can even be a full meal.
Number of Servings: 6

Ingredients

    1 cup water
    1 cup beef broth
    1 cup light chicken broth
    3 cups of cooked butternut squash
    1 medium onion
    1/2 cup of cooked potato (medium baking potato)
    3 tablespoons of I Can't Believe It's Not Butter

Directions

1. Bake squash at 350 degrees for 1 hour.
2. Peel and mash the squash after it cools. (Put skin aside)
3. Dice onion.
4. Microwave 1 medium potato on high for 5 minutes; then dice the potato.
5. Add all ingredients to sautee plan, and sautee in I Believe It's Not Butter.
6. Mix 1 cup of water, 1 cup beef broth, and 1 cup chicken broth and bring to a boil.
7. After liquid boils for 3 minutes, add the 1 cup of the liquid to the sautee' pan, to soften the ingredients for 3-5 minutes.
8. Then mix all ingredients together in the pot where the remainder of the liquid is boiling.
9. Bring soup down to medium heat, and continue to stir until you reach desired texture.
10. Add spices as you like (although it isn't necessary).

Recipe feeds 4 at 6-8 ounce servings.

Number of Servings: 6

Recipe submitted by SparkPeople user KATENSCH.






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