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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 51.3
  • Total Fat: 0.4 g
  • Cholesterol: 3.3 mg
  • Sodium: 886.5 mg
  • Total Carbs: 11.1 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.2 g

View full nutritional breakdown of Butternut squash soup calories by ingredient
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Butternut squash soup

Submitted by: LAMBO889


Number of Servings: 12

Ingredients

    Butternut Squash, 4 cup, cubes
    *Hormel Turkey Pepporoni, 1 serving
    *Purple Onion, 3 cup
    Water, tap, 4.5 cup (8 fl oz)
    Parsley, dried, 1 tbsp
    Salt, 1 tbsp
    Pepper, black, 1 tbsp
    *Chicken Bouillon, 3 serving

Directions

Skin and cube butternut squash, and remove the seeds. Dice the onion and the pepperonis.

Lightly oil a large skillet with olive oil and sauté the onion with the pepperonis.

Make the bouillon into a broth.

Toss in the squash, onions, and pepperonis into skillet. Add the broth to it. Bring the mixture to a boil.

Reduce to medium heat and simmer mixture covered until the squash is soft.

In a blender, add 1 1/3 cups hot water, and soup mixture, and blend well.

Serve in bowls after blending.

Serving Size: Makes 12 bowls, approximately 1.5 cups per bowl

Number of Servings: 12

Recipe submitted by SparkPeople user LAMBO889.






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