Butternut Squash Soup with Smoked Paprika
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
3 cups of butternut squash, peeled, seeded and cubed (about 1 medium)1/2 cup sour cream1 Knorr Chicken boullion cube (the big ones)1 tsp Frank's Louisiana Hot Sauce1/8 tsp white pepper1/8 tsp cayenne pepperdash of salt1 tbsp dark brown sugar1/8 tsp smoked paprika
Place the cubed squash in medium sized sauce pan. Cover with water. Boil until softened (about 10 minutes).
Drain, reserving 1-1/2 C water. Add water back to squash in pan and add bouillon cube, sugar and seasonings. When boullion cube has dissolved, put mixture in blender and puree until smooth. Pour back into pan. Over very low heat, add sour cream and blend until smooth and warm.
Makes 5 1-cup servings.
Serving Suggestion: Serve with slices of Granny Smith apples (not included in nutritional information)
Number of Servings: 5
Recipe submitted by SparkPeople user SHARONSHAREALIK.
Drain, reserving 1-1/2 C water. Add water back to squash in pan and add bouillon cube, sugar and seasonings. When boullion cube has dissolved, put mixture in blender and puree until smooth. Pour back into pan. Over very low heat, add sour cream and blend until smooth and warm.
Makes 5 1-cup servings.
Serving Suggestion: Serve with slices of Granny Smith apples (not included in nutritional information)
Number of Servings: 5
Recipe submitted by SparkPeople user SHARONSHAREALIK.
Nutritional Info Amount Per Serving
- Calories: 110.9
- Total Fat: 5.3 g
- Cholesterol: 10.1 mg
- Sodium: 336.6 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 3.6 g
- Protein: 2.0 g
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