Sophy's Butternut Squash Soup
- Number of Servings: 7
Ingredients
1 butternut squash (about 2 lbs)1/2 sweet onion2 tsp olive oil1 carrot, unpeeled, scrubbed and diced1 medium red potato, unpeeled, scrubbed and diced4 cups soup broth (i like chicken)1/2 med apple, peeled, cored, seeded and diced2 Tbls unsalted butter1 tsp salt1/2 tsp pepperlarge pinch parsley1/4 tsp nutmeg
cut & seed the squash. Cook 'till soft and peel, I prefer a pressure cooker, it takes 10 minutes when up to pressure. Set aside
In a small pot, sautee onion with olive oil until soft. Remove to a small bowl. Add 1 cup water, carrot & potato and cook until soft. Set aside.
In a large soup pot, heat 4 cups broth, add prepared squash, cooked onion, apple and butter. Cook about 5 minutes or until apple is soft. Add carrot and potatoes with cooking water, salt, pepper, parsley & nutmeg.
Using an immersion or heat capable blender, puree until smooth. Add more water if too thick, 1/2 cup at a time.
Adjust seasoning if necessary and enjoy.
OPT: substitute acorn squash or
sweet pie pumpkin with cloves &/or allspice
Makes 7-8 8oz servings
Number of Servings: 7.5
Recipe submitted by SparkPeople user EMS-WIFE.
In a small pot, sautee onion with olive oil until soft. Remove to a small bowl. Add 1 cup water, carrot & potato and cook until soft. Set aside.
In a large soup pot, heat 4 cups broth, add prepared squash, cooked onion, apple and butter. Cook about 5 minutes or until apple is soft. Add carrot and potatoes with cooking water, salt, pepper, parsley & nutmeg.
Using an immersion or heat capable blender, puree until smooth. Add more water if too thick, 1/2 cup at a time.
Adjust seasoning if necessary and enjoy.
OPT: substitute acorn squash or
sweet pie pumpkin with cloves &/or allspice
Makes 7-8 8oz servings
Number of Servings: 7.5
Recipe submitted by SparkPeople user EMS-WIFE.
Nutritional Info Amount Per Serving
- Calories: 70.4
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 556.5 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 2.0 g
- Protein: 1.1 g