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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 128.0
  • Total Fat: 7.1 g
  • Cholesterol: 5.7 mg
  • Sodium: 11.8 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 4.0 g
  • Protein: 2.2 g

View full nutritional breakdown of Butternut squash soup calories by ingredient
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Butternut squash soup

Submitted by: MAGUITA74


Number of Servings: 8

Ingredients

    2 pound(s) butternut squash, halved lengthwise and seeded, about 4 cups
    1/2 cup(s) pecans
    1 banana, scooped into balls with a melon baller or sliced 1/2 inch thick
    1 tablespoon(s) pure maple syrup
    1 cup(s) water
    1/2 cup(s) low-fat sour cream
    .25 tsp ground cinnamon
    salt to taste
    8 small watercress sprigs to decorate

Directions

Preheat the oven to 375°. Butter a medium baking dish. Season the squash with salt and set it cut side down in the baking dish. Bake for about 1 hour and 10 minutes, until the squash is very tender. Let cool slightly.
Meanwhile, spread the pecans in a pie plate and toast for about 7 minutes, or until fragrant. Let cool, then coarsely chop and transfer to a medium bowl. Add the banana and maple syrup and stir to coat.
Peel the squash. In a blender, puree the squash, water, crème fraîche and cinnamon until very smooth. Transfer to a medium saucepan and warm over low heat. Ladle the soup into bowls, garnish with the banana-nut topping and watercress and serve hot or at room temperature.

Number of Servings: 8

Recipe submitted by SparkPeople user MAGUITA74.






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