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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 197.3
  • Total Fat: 4.0 g
  • Cholesterol: 0.9 mg
  • Sodium: 858.6 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 7.5 g
  • Protein: 5.3 g

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

Submitted by: SCIGEEK

Introduction

From cooking light- altered recipe to include 12oz (whole bottle of beer) instead of 1c and increased broth from 1.5 to 1.75c. (whole can). From cooking light- altered recipe to include 12oz (whole bottle of beer) instead of 1c and increased broth from 1.5 to 1.75c. (whole can).
Number of Servings: 4

Ingredients

    1 tablespoon olive oil
    2 cups chopped onion
    1/2 teaspoon ground cumin
    2 garlic cloves, sliced
    4 cups cubed peeled butternut squash (about 1 1/2 pounds)
    1 1/2 cups one-third-less sodium chicken broth $
    1.5 cup dark beer
    1 teaspoon salt
    1/4 cup plain nonfat yogurt

Directions

Heat oil in a large saucepan over medium heat. Add chopped onion, cumin, and garlic; sauté 6 minutes or until tender. Add squash cubes, and cook 2 minutes, stirring frequently. Add broth, beer, and salt; bring to a boil. Cover squash mixture, reduce heat, and simmer 30 minutes or until squash is tender.
Place squash mixture in a blender, and process until smooth. Return squash mixture to pan, and cook until thoroughly heated. Ladle soup into individual bowls, and top with yogurt.


Serving Size: 4 servings, 1c soup and 1 T yogurt






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