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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 172.2
  • Total Fat: 3.7 g
  • Cholesterol: 21.9 mg
  • Sodium: 568.2 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 2.7 g
  • Protein: 10.2 g

View full nutritional breakdown of Chicken & Butternut Squash soup calories by ingredient
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Chicken & Butternut Squash soup

Submitted by: AUBREYJO

Introduction

I didn't want heavy cream in my soup, so I made it without... added chicken and a few other things... I didn't want heavy cream in my soup, so I made it without... added chicken and a few other things...
Number of Servings: 6

Ingredients

    1 medium butternut squash, baked
    1 tbs olive oil
    1 tbs smart balance light buttery spread
    1 medium onion
    2 stalks celery
    1 medium carrot
    1 apple
    1 cup Instant Potatoes
    8 ounces of chicken
    4 tsp Better Than Boullion Vegetable base (or 4 cups of broth)
    3 cups water (if you use boullion)

Directions

Cut butternut squash in half, remove seeds and bake on a baking dish at 350 for 45 minutes.

While Bnut squash is cooking, add oil and Smart balance to your soup pot. Add chopped onion. Carmelize.

Add chopped veggies and broth. Simmer until squash is finished.

Put squash and chunks into blender. Blend until smooth. Add to pot with instant potatoes. Mix and enjoy.

Number of Servings: 6

Recipe submitted by SparkPeople user AUBREYJO.






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