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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 224.7
  • Total Fat: 10.5 g
  • Cholesterol: 40.1 mg
  • Sodium: 590.9 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 2.9 g
  • Protein: 8.3 g

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

Submitted by: MAMM23

Introduction

My neighbor gave me a recipe for Roasted Red Pepper Soup... I didn't have the peppers, but I did have a 12oz box of frozen butternut squash puree! I used the recipe just as she had, but used the butternut instead... this soup was THICK, CREAMY and really really good! My husband said it was better than his mom's! My neighbor gave me a recipe for Roasted Red Pepper Soup... I didn't have the peppers, but I did have a 12oz box of frozen butternut squash puree! I used the recipe just as she had, but used the butternut instead... this soup was THICK, CREAMY and really really good! My husband said it was better than his mom's!
Number of Servings: 4

Ingredients

    1/2 cup onion, diced
    2 garlic cloves, minced
    1 1/2 cups butternut squash, cooked & pureed (or to be easier, use one 12oz box frozen pureed butternut)
    12oz can low fat evaporated milk
    14oz can chicken broth
    3 Tbs butter
    salt and pepper to taste

Directions

Melt 1 Tbsp butter in medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, for 3-5 minutes or until onion is tender. Transfer onion mixture to a small bowl and set aside.
Melt remaining butter in same saucepan. Add the chicken broth, evaporated milk and flour, stir till no lumps are seem. Cook, stirring constantly till mixture just begins to boil. Stir in butternut puree and onion mixture - add salt and pepper to taste and heat through.

This makes 4-5 One cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user MAMM23.






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