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
Low Fat Butternut Squash Soup
Submitted by: VOORHELLIntroduction
One of my favorite fall soups One of my favorite fall soupsNumber of Servings: 4
Ingredients
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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.
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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Member Ratings For This Recipe
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1 of 1 people found this review helpful -
Very Good
