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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 185.0
  • Total Fat: 2.8 g
  • Cholesterol: 0.9 mg
  • Sodium: 585.8 mg
  • Total Carbs: 36.5 g
  • Dietary Fiber: 7.1 g
  • Protein: 6.2 g

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

Submitted by: HEALTHIERNOW1

Introduction

This is a spectacular butternut squash soup which warms in up on a cold winters day. So healthy and flavorful. This is a spectacular butternut squash soup which warms in up on a cold winters day. So healthy and flavorful.
Number of Servings: 6

Ingredients

    2 tsp olive oil
    1 cup chopped onions
    1 tsp minced garlic
    1 tbsp grated ginger root
    11/2 tsp ground cumin
    6 cups peeled, cubed butter nut squash
    2 cups low fat, low sodium chicken broth
    1 1/2 cups unsweetened carrot juice( organic)
    1/4 cup frozen pineapple juice concentrate
    1 tsp grated orange zest
    1/2 tsp salt ( this can be reduced to 1/2 tsp)
    1/2 tsp freshly ground pepper
    Light sour cream ( option not in calorie count)

Directions

Heat olive oil in a large, non-stick soup pot over medium heat. Add onions and garlic. Cook and stir until onions begin to soften, about 3 min.

Stir in ginger root and cumin, and cook for 30 more seconds. Add squash and remaining ingredients, except sour cream. Mix well. Bring soup to a boil. Reduce heat to low, cover, and simmer for 12 to 14 minutes, or until squash is tender.

Working in batches, transfer soup to a blender or food processor and puree until smooth. Return pureed soup to pot. Serve hot soup with a dollop of light low fat sour cream in the center and chopped parsley.

Number of Servings: 6

Recipe submitted by SparkPeople user HEALTHIERNOW1.






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