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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 132.3
  • Total Fat: 4.0 g
  • Cholesterol: 10.2 mg
  • Sodium: 127.4 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 5.0 g
  • Protein: 1.5 g

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

Submitted by: KKRPATA

Introduction

The original recipe didn't call for honey or sugar, but my mom was cooking and thought it needed it :) Also added salt, pepper and seasoning to taste :) The original recipe didn't call for honey or sugar, but my mom was cooking and thought it needed it :) Also added salt, pepper and seasoning to taste :)
Number of Servings: 6

Ingredients

    1 whole butternut squash, peeled and cubed (about 4 cups)
    1 onion, diced
    4 cups Pacific Organic Low Sodium Vegetable Broth
    2 Tbsp Butter
    2 Tbsp Honey
    2 Tsp Sugar

Directions

In large saucepan, saute chopped onion in a bit of broth or olive oil (not calculated in recipe) for about 8 minutes or until translucent. Add cubed butternut squash and 4 cups broth, simmer until tender. Transfer to blender in batches and blend until smooth, return to saucepan. Add remaining ingredients and any other seasonings, warm though and serve. Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user KKRPATA.






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