Butternut squash soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
4 cup carton of organic vegatable broth3 pounds of cubed butternut squash (measure after peeling)2 tablespoons butter1 cup onions1 teaspoon kosher salt
Bake squash cubes at 425 degrees for 30 minutes. Cook onions in 2 tablespoons butter until soft. Add broth and squash and salt and cook for 15-30 minutes, until squash is soft enough to puree. Puree in blender or use immersion blender. Makes 7 1-cup servings.
Number of Servings: 7
Recipe submitted by SparkPeople user MANTICASE.
Number of Servings: 7
Recipe submitted by SparkPeople user MANTICASE.
Nutritional Info Amount Per Serving
- Calories: 103.3
- Total Fat: 1.9 g
- Cholesterol: 4.4 mg
- Sodium: 369.1 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 5.9 g
- Protein: 1.9 g
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