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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 177.7
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 972.4 mg
  • Total Carbs: 37.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 3.7 g

View full nutritional breakdown of Low Fat Butternut Squash Soup calories by ingredient
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Low Fat Butternut Squash Soup

Submitted by: VOORHELL

Introduction

One of my favorite fall soups One of my favorite fall soups
Number of Servings: 4

Ingredients

    Butternut Squash, 6 cup, cubes
    Olive Oil, 1 tbsp
    Onions, raw, 1 cup, chopped
    Swanson Chicken Broth 99% Fat Free, 1.5 cup
    *Cumin seed, 1 tsp
    Nutmeg, ground, 1 tsp
    Pumpkin pie seasoning, 1/2 tsp
    Salt, 1 dash
    Pepper, black, 1 tsp

Directions

Split 1 large butternut squash (3-4 pounds) in two. Put in baking dish and bake at 375 degrees for 1 hour-1hr15mins.
Towards the end, put oil in saute pan and saute onions until translucent.
Let squash cool a bit and then scoop out. Combine with onions and blend until creamy.
return to pan and heat for an additional 15 minutes on medium. Don't let the soup boil.

If you want to make it creamier you could also add milk.

Makes 4 BIG bowls.

Number of Servings: 4

Recipe submitted by SparkPeople user VOORHELL.






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