Butternut squash soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 cups pureed butternut squash (by pre-cut in package)4 cooked carrots pureed with squash4 cups of kitchen basics unsalted chicken broth2 cups of skim milk1-2 TBL of honeycinnamon to taste1 med. to large onion chopped or minced
serving size is 2 cups
boil squash and carrots until cooked through or fork pierces through easily. drain and puree through a blender or food processor, add honey
in pot pour chicken broth, bring to boil and add chopped onion and cook until tender, add pureed mixture then season with salt, pepper and cinnamon to your liking.
turn off burner and add skim milk and stir throughly. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user KIMKELVIN.
boil squash and carrots until cooked through or fork pierces through easily. drain and puree through a blender or food processor, add honey
in pot pour chicken broth, bring to boil and add chopped onion and cook until tender, add pureed mixture then season with salt, pepper and cinnamon to your liking.
turn off burner and add skim milk and stir throughly. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user KIMKELVIN.
Nutritional Info Amount Per Serving
- Calories: 136.0
- Total Fat: 0.3 g
- Cholesterol: 1.6 mg
- Sodium: 119.8 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 4.9 g
- Protein: 7.6 g
Member Reviews