Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 98.5
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 65.7 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 5.2 g
- Protein: 2.5 g
View full nutritional breakdown of Butternut Squash Soup calories by ingredient
Butternut Squash Soup
Submitted by: JANAR13Number of Servings: 6
Ingredients
-
EVOO
4 c. cubed peeled butternut squash
3 med. carrots, chopped
1 stalk celery, chopped
1/2 med. onion, chopped
2 1/2 c. low-sodium chicken broth
Kosher salt and freshly groung pepper
fresh sage or parsley leaves
2 1/2 cups water
Tips
Directions
Heat EVOO in a large pot over medium-high heat. Add squash, carrots, celery, onion. Add chicken broth , 2 1/2 cups water, and 3/4 tsp. salt to pot. Cover and bring to a simmer, then reduce the heat to low and continue simmering until the vegetables are tender, about 15 minutes more.
Puree the soup in a blender in batches, then return to the pot. Season with salt and pepper and keep warm.
Garnish with sage or parsley.
Serving Size: approximately 4 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JANAR13.
Puree the soup in a blender in batches, then return to the pot. Season with salt and pepper and keep warm.
Garnish with sage or parsley.
Serving Size: approximately 4 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JANAR13.
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