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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 70.4
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 556.5 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 1.1 g

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

Submitted by: EMS-WIFE

Introduction

I love butternut squash soup. Hated the price and fat content of the packaged stuff, so I did some research and came up with this one. I've added some extra veggies for flavor and texture. I love butternut squash soup. Hated the price and fat content of the packaged stuff, so I did some research and came up with this one. I've added some extra veggies for flavor and texture.
Number of Servings: 7

Ingredients

    1 butternut squash (about 2 lbs)
    1/2 sweet onion
    2 tsp olive oil
    1 carrot, unpeeled, scrubbed and diced
    1 medium red potato, unpeeled, scrubbed and diced
    4 cups soup broth (i like chicken)
    1/2 med apple, peeled, cored, seeded and diced
    2 Tbls unsalted butter
    1 tsp salt
    1/2 tsp pepper
    large pinch parsley
    1/4 tsp nutmeg

Directions

cut & seed the squash. Cook 'till soft and peel, I prefer a pressure cooker, it takes 10 minutes when up to pressure. Set aside

In a small pot, sautee onion with olive oil until soft. Remove to a small bowl. Add 1 cup water, carrot & potato and cook until soft. Set aside.

In a large soup pot, heat 4 cups broth, add prepared squash, cooked onion, apple and butter. Cook about 5 minutes or until apple is soft. Add carrot and potatoes with cooking water, salt, pepper, parsley & nutmeg.

Using an immersion or heat capable blender, puree until smooth. Add more water if too thick, 1/2 cup at a time.

Adjust seasoning if necessary and enjoy.

OPT: substitute acorn squash or
sweet pie pumpkin with cloves &/or allspice

Makes 7-8 8oz servings

Number of Servings: 7.5

Recipe submitted by SparkPeople user EMS-WIFE.






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