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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 92.6
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 485.3 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 4.2 g
  • Protein: 1.8 g

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

Submitted by: JBAKE58

Introduction

Lower calorie Vegan Butternut Squash Soup. Substitute vegetable broth for chicken broth. Unsweetened coconut milk for heavy cream. The curry gives it a little kick! A delicious hearty soup that is easy to make. Lower calorie Vegan Butternut Squash Soup. Substitute vegetable broth for chicken broth. Unsweetened coconut milk for heavy cream. The curry gives it a little kick! A delicious hearty soup that is easy to make.
Number of Servings: 8

Ingredients

    1 tbs extra virgin olive oil
    1 cup chopped white or yellow onion
    1-2 crushed cloves garlic
    1 medium apple, peeled, cored and cut into chunks
    1 large stalk celery chopped
    1 medium butternut squash, peeled, seeded, and cut into chunks. (medium squash yields approx 4 cups chunks)
    4 cups vegetable broth
    1 tbs curry powder
    1 cinnamon stick or a pinch of ground cinnamon
    3/4 cup unsweetened coconut milk (optional)
    salt
    pepper


Directions

1) Saute onion, garlic,celery and apple in olive oil over medium heat until browned.
2) Add all ingredients except for coconut milk, salt and pepper. Cover pot and simmer for 20-25 minutes until squash is tender.
3) Remove from heat and discard cinnamon stick, and cool for 30 minutes until cool enough to puree in blender, or use immersion hand blender until squash mixture is smooth.
4) Return mixture to heat and coconut milk, salt and pepper to taste and heat until hot.

Serving Size: makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user JBAKE58.






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