Butternut Squash Soup (ninja recipe)
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
2 pounds butternut squash 1/2 cup baby carrots - cooked2 tablespoons butter 3 cups vegetable broth 1/4th teaspons onion powder (or use fresh sauteed onion) 1/8th teaspoon ground nutmeg 1/8th teaspoon allspice salt and pepper to taste 1/4th clove garlic
Preheat oven to 425 degrees. Cut squash in 1/2 lengthwise - remove the seeds and place flesh sidde down on sheet pan. Bake for 35 - 40 minutes until flesh is extremely soft. Let cool before handling
Use a large spoon to sccop roasted squash out of rind - placing in Ninja Master Prep Pitcher. Add cooked carrots, secure Pitcher's top and pulse for 8 - 10 seconds - until squash is smooth an carrots are minched throughout.
Transfer mixtgure to a large stock pot over medium high heat. Cover with remaining ingredients and stir to combine
Bring up to simmer and cook for 5 min
Salt and pepper to taste.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user TSDONNA.
Use a large spoon to sccop roasted squash out of rind - placing in Ninja Master Prep Pitcher. Add cooked carrots, secure Pitcher's top and pulse for 8 - 10 seconds - until squash is smooth an carrots are minched throughout.
Transfer mixtgure to a large stock pot over medium high heat. Cover with remaining ingredients and stir to combine
Bring up to simmer and cook for 5 min
Salt and pepper to taste.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user TSDONNA.
Nutritional Info Amount Per Serving
- Calories: 107.0
- Total Fat: 4.0 g
- Cholesterol: 10.2 mg
- Sodium: 517.2 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 4.7 g
- Protein: 1.5 g
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