Butternut & Acorn Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 butternut squash, halved and seeded1 acorn squash, halved and seeded2 Tablespoons olive oil1/4 cup chopped sweet onion2 C. Chicken Broth2 C. Water2 Tablespoons Splenda Brown Sugar Mix1 1/2 cups Non-fat yogurt1/2 teaspoon black or white pepperground cinnamon, to tastefresh parsley to garnish
8 servings
Preheat oven to 350 F. Place squash halves cut side down and bake for 45 minutes. Remove from heat, cool slightly, scoop pulp from skins and discard skins.
Saute onion in skillet with olive oil until tender.
In blender or food processor, blend squash pulp, onion, broth, splenda, yogurt, pepper and cinnamon until smooth. May be done in small batches.
Transfer soup to pot and heat over medium heat, stirring occasionally, until heated thoroughly. Garnish with parsley and serve warm.
Number of Servings: 8
Recipe submitted by SparkPeople user CHAMPGIRL1.
Preheat oven to 350 F. Place squash halves cut side down and bake for 45 minutes. Remove from heat, cool slightly, scoop pulp from skins and discard skins.
Saute onion in skillet with olive oil until tender.
In blender or food processor, blend squash pulp, onion, broth, splenda, yogurt, pepper and cinnamon until smooth. May be done in small batches.
Transfer soup to pot and heat over medium heat, stirring occasionally, until heated thoroughly. Garnish with parsley and serve warm.
Number of Servings: 8
Recipe submitted by SparkPeople user CHAMPGIRL1.
Nutritional Info Amount Per Serving
- Calories: 102.5
- Total Fat: 3.7 g
- Cholesterol: 2.2 mg
- Sodium: 279.5 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 1.9 g
- Protein: 3.5 g
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