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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 81.6
  • Total Fat: 0.5 g
  • Cholesterol: 5.1 mg
  • Sodium: 296.5 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 2.2 g
  • Protein: 5.2 g

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

Submitted by: FABLS@41


Number of Servings: 8

Ingredients

    4 cups of cooked butternut squash
    2 chicken breast skinless
    1 package of frozen vegies mix
    1 package spinach
    Adobo seasoning salt, pepper, garlic, onions, tabasco sauce (optional)

Directions

Cut squash and add in a deep pot and cover with water. Cook until tender. Remove from heat and allow to cool. Remove seeds and add to blender and mixed into a puree using the water from the cooking water. Return to pot and add seasonings bringing to a boil. Add vegies, cooked chicken and seammer . Serve with French baggette or whole wheat rolls.

Number of Servings: 8

Recipe submitted by SparkPeople user FABLS@41.






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