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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 133.4
  • Total Fat: 4.7 g
  • Cholesterol: 5.2 mg
  • Sodium: 668.9 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 2.9 g
  • Protein: 2.2 g

View full nutritional breakdown of Butternut Squash Soup calories by ingredient
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Butternut Squash Soup

Submitted by: NEVADASTREET

Introduction

Yield 2 quarts Yield 2 quarts
Number of Servings: 6

Ingredients

    3 Tbls. butter
    2 Tbls. olive oil
    3/4 cup chopped onion
    1/2 cup chopped leeks, white part only, cleaned
    2 cloves garlic, minced
    1 tsp. fresh sage, chopped
    2-2 1/2 lbs. butternut squash, peeled, seeded + cubed
    2 small red potatoes, peeled + cubed
    1/8 cup sherry
    4 cups vegetable stock
    pinch of cayenne pepper
    salt + pepper
    fresh croutons

Directions

heat butter and olive oil in a heavy pot over medium heat.
add onions and leeks and saute until soft. add garlic and sage and saute one minute.
add squash cubes and potatoes and saute for 5 minutes.
add sherry, broth, cayenne pepper. cover and simmer for 25 minutes.
meanwhile, make the croutons. cube some left over french bread. add a little olive oil to a large skillet and saute
cubes about 10 minutes. add a little sea salt and set aside.
puree soup in a blender and return to a heavy duty pot. add some salt and pepper to taste and warm slightly.
serve with croutons.

Number of Servings: 6

Recipe submitted by SparkPeople user NEVADASTREET.






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