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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 80.8
  • Total Fat: 3.0 g
  • Cholesterol: 7.6 mg
  • Sodium: 495.6 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 3.4 g
  • Protein: 1.1 g

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

Submitted by: TERRYN3

Introduction

Creamy and delicious - a little hot and sweet. You can add 2-4 oz of cream cheese or evaporated milk if you want it to be milder, but I don't. It is wonderful and so simple to make as is. Creamy and delicious - a little hot and sweet. You can add 2-4 oz of cream cheese or evaporated milk if you want it to be milder, but I don't. It is wonderful and so simple to make as is.
Number of Servings: 16

Ingredients

    3/4 cup chopped onion
    1/2 cup butter
    4 lbs butternut squash
    8 cups vegetable broth
    1 tsp dried marjoram
    1/2 tsp ground black pepper
    1/4 tsp ground cayenne pepper

Directions

Cut squash in half, remove seeds, and place in shallow pan cut side down. Roast at 375 degrees until tender and soft (about 1-1/2 hrs). When cool enough to handle, scoop out squash from the skins and set aside. Discard skins.
Melt butter in large saucepan and add onion. Cook gently until onion is tender. Add squash, broth, marjoram, and peppers. Bring to a boil. Reduce heat and simmer for 20 min. (If you are adding anything like cream cheese or evaporated milk, do it now, but I don't and it is not in the calorie count). Puree soup in batches in the blender until smooth, pouring pureed soup into a different saucepan. Heat through and serve. Makes 16 cups.

Number of Servings: 16

Recipe submitted by SparkPeople user TERRYN3.






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