Butternut Squash Soup w/Cumin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 pounds butternut squash peeled & cut in 2 inch cubes3 medium onions peeled and sliced3 T olive oil3 C chicken or vegetable broth2 t saltfreshly ground black pepper3 sprigs fresh thyme1 t ground cumin (I used about 1 T)
Add oil to thick bottomed 6 quart pot, heat over medium heat and add onions. Cover and braise for 15 minutes stirring occassionally to prevent onions from burning. Add squash, sprinkle with salt, pepper, cumin and thyme. Cover and braise 15 minutes, careful not to burn vegetables. Add broth and bring to a boil. Boil 30 minutes or until squash is tender. Puree in food processor or blender. Reheat the soup; taste for salt and add more cumin to taste. Serve boiling hot with croutons or crusty bread. (Croutons/bread not included in nutrition.)
* This soup is very thick, which I really like, but if you prefer a thinner soup you can add more broth.
Number of Servings: 6
Recipe submitted by SparkPeople user HAPPY92003.
* This soup is very thick, which I really like, but if you prefer a thinner soup you can add more broth.
Number of Servings: 6
Recipe submitted by SparkPeople user HAPPY92003.
Nutritional Info Amount Per Serving
- Calories: 158.9
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 294.9 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 6.5 g
- Protein: 2.8 g
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