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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 57.4
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 399.7 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 0.4 g
  • Protein: 2.0 g

View full nutritional breakdown of Eat-Clean Butternut Soup calories by ingredient
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Eat-Clean Butternut Soup

Submitted by: BPASSPORT

Introduction

from the cookbook! from the cookbook!
Number of Servings: 8

Ingredients

    1 medium size butternut squash, sliced in half, and seeds removed
    1 bulb of garlic cloves, skin removed, and tops cut off
    1/2 large sweet onion, quartered
    2 cups chicken stock, low sodium

Directions

Put your squash, cut side down, on a shallow baking dish with your chunks of onion, and bulb of garlic. Drizzle a little olive oil over the top of the garlic and bake at 350, for 45 minutes.
In a stock pot, scoop out the butternut squash flesh, add the onion, nutmeg, salt, pepper, and squeeze out the garlic from the cloves, add the chicken stock and bring to a boil, then reduce. Use a hand blender to puree, and adjust the thickness to your taste with water, if needed.

Number of Servings: 8

Recipe submitted by SparkPeople user BPASSPORT.






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Member Ratings For This Recipe

  • A good basic recipe but rather bland for us. I added: 1/2 package of Tofu Silk, Lite; 1/2 tsp. Cinnamon; 1/8 tsp Nutmeg; 3/4 tsp. dried Marjoram; and 1 celery stalk finely diced. My squash also needed a bit longer in the oven, more like 60 minutes. You could use vegetable stock to make vegetarian. - 11/14/09

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  • Oh now this sounds deeeelish! - 3/11/08

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