Elizabeth's Butternut & Acorn Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Acorn Squash1 Butternut Squash3 tbsp butter1 med onion1 quart vegetable stock2/3 c heavy cream1/2 tsp cinnamonnutmeg/cloves to tastesalt/pepper to taste
Bake and scoop squash.
Saute onion in butter.
Blend together (I have to do it in batches) all ingredients plus 1/2 tsp cinnamon. I also added nutmeg and cloves, about 1/4 tsp each, although the original recipe didn't call for it.
Cook on stove until well blended and heated through.
Number of Servings: 8
Recipe submitted by SparkPeople user TERTELLE.
Saute onion in butter.
Blend together (I have to do it in batches) all ingredients plus 1/2 tsp cinnamon. I also added nutmeg and cloves, about 1/4 tsp each, although the original recipe didn't call for it.
Cook on stove until well blended and heated through.
Number of Servings: 8
Recipe submitted by SparkPeople user TERTELLE.
Nutritional Info Amount Per Serving
- Calories: 239.0
- Total Fat: 11.7 g
- Cholesterol: 38.3 mg
- Sodium: 119.8 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 3.3 g
- Protein: 1.4 g
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