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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 212.0
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 240.2 mg
  • Total Carbs: 37.2 g
  • Dietary Fiber: 9.9 g
  • Protein: 4.3 g

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

Submitted by: SCRAPPYHEALTH

Introduction

Used 1 medium and 3 small butternut squash. Also used fresh sage and fresh lemon thyme Used 1 medium and 3 small butternut squash. Also used fresh sage and fresh lemon thyme
Number of Servings: 8

Ingredients

    2 large onions, diced
    4 tbsp. grapeseed oil
    11 cups butter nut squash, cubed
    1 qt. chicken broth
    1 qt. vegetable broth
    2 cups carrot, grated or chopped
    2 large stalks celery, chopped
    3 cloves garlic
    sage, fresh or ground to taste
    parsley, 2 tbsp.
    thyme, fresh- to taste.


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Directions

Sautee onions in grapeseed oil, 5 mins.,
Add squash and sautee 4-5 more mins.
Add both kinds of broth, and remaining ingredients. Bring to boil, then reduce heat and simmer for 45 mins. Puree with hand blender or in food processor or blender.

Serving Size: Makes 8-10 bowls

Number of Servings: 8

Recipe submitted by SparkPeople user SCRAPPYHEALTH.






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