Butternut Pumpkin Soup

Name: Butternut Pumpkin Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 1 tbsp olive oil; 6 medium scallion sliced; 2 medium stalks of celery sliced; 1 garlic glove minced; 2 cup butternut squash cubed; 1 15oz canned pumpkin puree; 4 cups low sodium chicken broth; 2 cups water; salt and pepper to taste; 1 tsp thyme; 1 tsp cumin

(1)

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 8

Ingredients

1 tbsp olive oil6 medium scallion sliced2 medium stalks of celery, sliced1 garlic glove minced2 cup butternut squash cubed1 15oz canned pumpkin puree4 cups low sodium chicken broth2 cups watersalt and pepper to taste1 tsp thyme1 tsp cumin

Directions

Heat olive oil, add scallions, celery and garlic. Saute for 2 minutes, add squash cubes and pumpkin. Stir in broth and water. Simmer for 25 minutes until squash is tender. Add thyme and cumin. Blend soup in small batches in blender or puree with hand blender. Divide into 8 servings. Optional garnish - top with a bit of sour cream and some fresh thyme.

Number of Servings: 8

Recipe submitted by SparkPeople user DEZE509.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 67.1
Total Fat: 1.9 g
Cholesterol: 0.0 mg
Sodium: 409.4 mg
Total Carbs: 11.3 g
Dietary Fiber: 1.9 g
Protein: 2.8 g

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Member Reviews

ARIANAH73
Good. I added a bit more butternut squash (in order to use up the half I had), and used only 4 cups of liquid to make it thicker. I expected it to be sweeter. Cumin was the predominant taste. Still good, just not what I thought it would be... - 4/2/11