Very Low Sodium Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 TBSP Olive Oil1 Med Onion, Chopped1/8 TSP Cinnamon1/8 TSP Nutmeg4 Cups of cubed Butternut Squash3 Large Carrots, peeled and grated3 Cups No-Sodium Chicken Broth
Heat olive oil in a large pan. Saute onion. add cinnamon and nutmeg. Saute some more. add the borth and the squash and carrots. Boil until soft.
Puree with an emersion blender.
Makes four servings of around 1/12 cups.
Number of Servings: 4
Recipe submitted by SparkPeople user TIMLINLUVER.
Puree with an emersion blender.
Makes four servings of around 1/12 cups.
Number of Servings: 4
Recipe submitted by SparkPeople user TIMLINLUVER.
Nutritional Info Amount Per Serving
- Calories: 142.9
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 31.9 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 7.4 g
- Protein: 2.4 g
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