Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 265.2
- Total Fat: 14.3 g
- Cholesterol: 3.3 mg
- Sodium: 803.8 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 7.3 g
- Protein: 5.8 g
View full nutritional breakdown of Butternut squash soup calories by ingredient
Butternut squash soup
Submitted by: LOSEIT1912Number of Servings: 6
Ingredients
-
4 cups butternut squash cubed
q small red onion
1 tbsp curry powder
1 Tbsp olive oil
32 oz chicken broth
14 oz coconut milk
1 15 oz can garbanzo beans (chickpeas) rinsed and drained
1/3 cup dried apricots, snipped
1 tsp olive oil
fresh cilantro leaves
Directions
Makes 6 one cup servings
1. Preheat oven to 425 % F
In shallow roasting pan, toss squash and onion with curry powder and the 1 TBSP olive oil.
Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350% F.
2. In 4-quart Dutch oven combine roasted vegetables, broth, beans and apricots. Bring to boiling, reduce heat. Simmer, covered, q0 minutes. Cool about 5 minutes. Transfer half the soup to food processor or blender. Cover. Prcess or blend until smooth Return to Dutch Oven, heat through.
3. Serve. Top with snipped cilantro. May also add 1 cup half and half or heavy cream at the last
Number of Servings: 6
Recipe submitted by SparkPeople user LOSEIT1912.
1. Preheat oven to 425 % F
In shallow roasting pan, toss squash and onion with curry powder and the 1 TBSP olive oil.
Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350% F.
2. In 4-quart Dutch oven combine roasted vegetables, broth, beans and apricots. Bring to boiling, reduce heat. Simmer, covered, q0 minutes. Cool about 5 minutes. Transfer half the soup to food processor or blender. Cover. Prcess or blend until smooth Return to Dutch Oven, heat through.
3. Serve. Top with snipped cilantro. May also add 1 cup half and half or heavy cream at the last
Number of Servings: 6
Recipe submitted by SparkPeople user LOSEIT1912.
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
