Butternut and Acorn Squash Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 94.9
  • Total Fat: 2.4 g
  • Cholesterol: 6.6 mg
  • Sodium: 610.5 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.1 g

View full nutritional breakdown of Butternut and Acorn Squash Soup calories by ingredient
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Submitted by: MURPHYPUPPY2


Number of Servings: 8

Ingredients

    1 Butternut Squash halved and seeded
    1 Acorn Squash halved and seeded
    2 Tbsp Butter
    1/4 C sweet onion
    1 Quart of either chicken or veg. broth
    1/4 C brown sugar
    1/4 C half and half
    1/2 tsp ground black pepper
    ground cinnamon, curry and nutmeg to taste (optional)

Directions

Bake squash at 350 - cut side down (halved and seeded) in baking dish for 45 minutes or until tender. Cool Slightly and scoop out squash. Discard skins.
Melt butter in skillet, saute onion until tender.
Blend everything (except 1/2 and 1/2) in blender until smooth
Put back into soup pot, add 1/2 and 1/2 cook thru until heated.
Serves 8
May want to add some Curry and nutmeg to taste.

Number of Servings: 8

Recipe submitted by SparkPeople user MURPHYPUPPY2.





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