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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 172.9
  • Total Fat: 3.6 g
  • Cholesterol: 7.8 mg
  • Sodium: 327.0 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 6.2 g
  • Protein: 4.6 g

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

Submitted by: RED_DEVIL_APRIL

Introduction

This is a nice thick fall time soup to enjoy on a cold night. This is a nice thick fall time soup to enjoy on a cold night.
Number of Servings: 8

Ingredients

    1 cup chopped onion
    2 celery ribs chopped
    2 TBSP butter
    2 cans (14.5 ounces each) reduced sodium chicken broth
    1 tsp sugar
    1 Bay leaf
    1/2 tsp salt
    1/2 tsp ground ginger
    1/2 tsp turmeric
    1/4 tsp cinnamon
    1 butternut squash (2.5 pound), peeled and cubed
    3 medium potatoes, peeled and cubed
    1.5 cup original almond milk
    2 TBSP sherry or additional reduced sodium chicken broth.

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Directions

In a large saucepan saute onion, and celery in butter until tender. Stir in the broth, bay leaf, salt, ginger, turmeric, and cinnamon. Add squash and potatoes. Bring to a boil, reduce heat, cover and simmer for 15-20 minutes or until vegetables are tender. Remove from heat, cool slightly, discard bay leaf and add to blender or food processor in batches. Puree until smooth. Return to pan, and stir in milk and sherry. Heat through (do not boil)

Serving Size: makes 8 1.25 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user RED_DEVIL_APRIL.





TAGS:  Vegetarian Meals |

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