Super Low Cal Spicy Butternut Squash (or Pumpkin) Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1½ Onions (chopped roughly)6 cloves Garlic (chopped roughly)12 c. Vegetable Broth (I like using Better Than Bouillon)6 c. Cubed Butternut Squash (fresh or frozen)6 med Carrots (chopped roughly)6 small stalks Celery (chopped roughly)salt & pepper to tasteitalian seasoning (optional)red pepper flakes (optional)
Saute onions and garlic (in water or vegetable broth) until soft and starting to brown.
Add all ingredients to large pot and bring to a boil.
Cover and simmer until other vegetables are soft (but the longer the better) - stir occasionally.
Puree with hand blender or by spooning into a blender.
Makes approx. 16 two-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user TRYINGFOR20.
Add all ingredients to large pot and bring to a boil.
Cover and simmer until other vegetables are soft (but the longer the better) - stir occasionally.
Puree with hand blender or by spooning into a blender.
Makes approx. 16 two-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user TRYINGFOR20.
Nutritional Info Amount Per Serving
- Calories: 58.0
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 730.2 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 3.2 g
- Protein: 1.1 g
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