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Nutritional Info
  • Servings Per Recipe: 26
  • Amount Per Serving
  • Calories: 29.7
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 13.6 mg
  • Total Carbs: 6.4 g
  • Dietary Fiber: 1.6 g
  • Protein: 1.9 g

View full nutritional breakdown of Home Made ButterNut Squash Soup calories by ingredient
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Home Made ButterNut Squash Soup

Submitted by: LIBBY678

Introduction

I blended these ingredients to create a homemade healthy soup, that did not have any added salt or preservatives to it as some processed versions have. I blended these ingredients to create a homemade healthy soup, that did not have any added salt or preservatives to it as some processed versions have.
Number of Servings: 26

Ingredients

    5 Celery Stalks cut up into pieces

    1 Leek cut up

    1 whole white onion diced up fine

    3 gloves of fresh garlic chopped up

    1 whole butternut squash that was baked in oven first

    12 cups of homemade chicken stock enough to equal 96 ounces ( made from bones of the chicken) do this part a day in advance

    To save time, prepare your chicken stock the night before, and let it cook for about 4 hours time. Makes the soup more thicker and the bone stock gives off more bone health.

    4 additional cups of cold water

    Add what ever seasonings you like, 1/4 Teaspoon of each should be plenty.

    I added in tumeric, basil, parsley, curcumin, thyme, rosemary, if you want it spicy add in cayenne pepper.

    First I baked the butternut squash for 1 hour in the oven, at 450 degrees. I put a light coat of coconut oil on the bottom of each piece that I cut in 1/2, with the orange side faced down on the cookie sheet.

    While that is baking, I combine all other ingredients into a large stock pot, add in the 96 ounces of chicken stock, and the 4 cups of water. let that come to a boil, and then let it simmer for the same amount of time while the butternut squash is cooking in the oven.

    Once the butternut squash is cooked, check with fork to ensure it is soft, take out of the oven and gently peel off the outer skin. Next: place 1/2 at a time into a blender.

    Next take some of the chicken stock broth only and place it also into the blender. Blend till smooth.

    Once smooth add back to the pot, proceed to do the same step for the other 1/2 of the squash.

    For the broth that has been cooking, you can take all the added ingredients out of the pot, blend them until smooth, and place back into the pot afterwards.

    Once all the squash and added ingredients have been blended together proceed to add them all back into the same stock pot and divide up into 8 0Z serving sizes. For those that are diabetic as I am, I cut my serving size down to 4 Oz at a time.





Tips

To save time, prepare your chicken stock the night before, and let it cook for about 4 hours time. Makes the soup more thicker and the bone stock gives off more bone health.

If you like your soup chunky then don't blend in the carrots, celery, leek, or other added ingredients, and cut the squash up instead of blending it.

For those that are diabetic as I am, I cut my serving size down to 4 Oz at a time to try to help with the carbs


Directions

If you did not prepare the stock in advance, then preparation time will be about 5 hours. The cooking time will be the same time 1 hr for the squash, and the stock ingredients if they are both started at the same time.

First I baked the butternut squash for 1 hour in the oven, at 450 degrees. I put a light coat of coconut oil on the bottom of each piece that I cut in 1/2, with the orange side faced down on the cookie sheet.

While that is baking, I combine all other ingredients into a large stock pot, add in the 96 ounces of chicken stock, and the 4 cups of water.

let that come to a boil, and then let it simmer for the same amount of time while the butternut squash is cooking in the oven.

Once the butternut squash is cooked, check with fork to ensure it is soft, take out of the oven and gently peel off the outer skin. Next: place 1/2 at a time into a blender.

Next take some of the chicken stock broth only and place it also into the blender. Blend till smooth.

Once smooth add back to the pot, proceed to do the same step for the other 1/2 of the squash.

For the broth that has been cooking, you can take all the added ingredients out of the pot, blend them until smooth, and place back into the pot afterwards.

Once all the squash and added ingredients have been blended together proceed to add them all back into the same stock pot and divide up into 8 0Z serving sizes.

For those that are diabetic as I am, I cut my serving size down to 4 Oz at a time.





Serving Size: 14-26 8 OZ Serving Sizes






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