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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 90.4
  • Total Fat: 1.7 g
  • Cholesterol: 3.7 mg
  • Sodium: 812.4 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 4.4 g
  • Protein: 4.0 g

View full nutritional breakdown of Roasted Butternut & Garlic Soup calories by ingredient
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Roasted Butternut & Garlic Soup

Submitted by: SANDYLYME

Introduction

The perfect low calorie soup for fall and the best part is it doesn't require you to buy a lot of ingredients. The perfect low calorie soup for fall and the best part is it doesn't require you to buy a lot of ingredients.
Number of Servings: 6

Ingredients

    2 pats unsalted butter
    4 cups cubed butternut squash
    1 medium onion chopped
    2-3 cloves of garlic minced
    6 cups low sodium chicken broth (or vegetable broth)
    dash of nutmeg
    dash of black pepper
    dash of salt

Tips

Instead of using a potato masher to blend soup, the recipe can be pureed in food processor, blender or other device (i.e. vitamix, ninja, etc.). Just keep in mind that then you have more to clean up!


Directions

Roast squash in oven for 45 minutes at 350 degrees.
Once the squash is done let it cool and prep your soup.
Melt butter in pot.
Add minced garlic and chopped onion.
Sautee until onion is translucent.
Peel skin and chop squash into cubes.
Add squash to pot.
Add broth to pot and bring to boil.
Let boil 5-6 minutes then reduce heat.
Use a potato masher to smooth soup.
Add salt, pepper and nutmeg to soup.
Let simmer on low for 15-20 minutes until you achieve desired consistency.

Serving Size: Makes 6 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user SANDYLYME.






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