Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 637.2
- Total Fat: 9.0 g
- Cholesterol: 7.5 mg
- Sodium: 4,756.4 mg
- Total Carbs: 108.8 g
- Dietary Fiber: 27.1 g
- Protein: 42.9 g
View full nutritional breakdown of Butternut Squash Soup calories by ingredient
Butternut Squash Soup
Submitted by: HEATHAA75Number of Servings: 1
Ingredients
-
1 Medium Butternut Squash
1 Tbsp of Olive Oil
1 Cup of Chopped Onion
3 cloves of Garlic
2 tbs of Ginger
3 cups of Chicken Stock
Directions
Cut a medium butternut squash lengthwise and Bake at 425 degree for 45 minutes flesh side down. Remove the seeds.
While butternut squash is roasting, saute 1 cup of chopped onion, 3 cloves of garlic (minced), and 1 -2 tbs of ginger on low heat with a tbsp of olive oil. Add 3 cups of Chicken broth and simmer on lowest setting. Remove Butternut squash from oven and spoon out the flesh and place in broth mixture. Puree mixture until smooth in a blender and reheat to boiling.
Number of Servings: 1
Recipe submitted by SparkPeople user HEATHAA75.
While butternut squash is roasting, saute 1 cup of chopped onion, 3 cloves of garlic (minced), and 1 -2 tbs of ginger on low heat with a tbsp of olive oil. Add 3 cups of Chicken broth and simmer on lowest setting. Remove Butternut squash from oven and spoon out the flesh and place in broth mixture. Puree mixture until smooth in a blender and reheat to boiling.
Number of Servings: 1
Recipe submitted by SparkPeople user HEATHAA75.
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