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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 70.0
  • Total Fat: 1.7 g
  • Cholesterol: 0.2 mg
  • Sodium: 181.2 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 3.4 g
  • Protein: 1.6 g

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

Submitted by: WAIT4IT

Introduction

This soup is really a comfort food -- good hot or cold. Top with parmesan, lightly wilted spinach, or croutons. 1/2 cup per serving This soup is really a comfort food -- good hot or cold. Top with parmesan, lightly wilted spinach, or croutons. 1/2 cup per serving
Number of Servings: 10

Ingredients

    1/2 cup per serving
    ================================
    1 large onion, chopped
    1 Tbsp olive oil
    -------------------------------------
    1 tsp garlic powder
    1/4 tsp rosemary, dried
    -----------------------------------
    2 lb butternut squash, peeled, hollowed, and cubed to 1" square or smaller (about 5 cups or about 1050g, after discarding peel, etc)
    2 cups vegetable broth/bouillon
    1 cup water
    ------------------------------------
    1 tsp cinnamon
    1 tsp Tabasco (original)
    1/2 tsp ginger, ground
    1/4 tsp white pepper
    ---------------------------------
    1/2 cup milk
    1 Tbsp brown sugar, not packed
    5-6 drops vanilla extract

Directions

1--- Peel butternut squash (wear gloves or hands may turn slightly orange-ish). Prep onion and preheat large lidded pot or pan on medium.
2--- Saute onion for about 5 min,
3---Meanwhile, hollow and cube squash. Prevent onion from browning, if necessary.
4---Stir garlic powder and rosemary into onions. Cook about 30 sec.
5---Add squash, broth, and water to onion mixture. Bring to a boil, reduce heat to low, and cook, covered, for about 20 minutes. Stir about halfway through.
5---Remove lid. Cook about 5 minutes at a gentle boil, stirring. Squash should be tender; keep boiling if not. Remove from heat.
6---Separate squash from liquid if a thick soup is desired. Spoon squash into blender/processor and blend 1/2 or all of the soup, to desired texture. Stir blended soup into leftover liquid/squash, if applicable.
7---Add spices and Tabasco. Adjust to taste.
8--Stir in brown sugar, milk, and vanilla.
Stir in 1 Tbsp per cup soup of grated parmesan, if desired (not included in calories).


Number of Servings: 10

Recipe submitted by SparkPeople user WAIT4IT.






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