Butternut Squash Soup
- Number of Servings: 8
Ingredients
6 C. Butternut squash (peeled, seeded & chopped)1 C. Skim milk2 Medium onions (chopped)1 1/2 C. Potato (peeled & chopped)3 Tbsp. light margarine3 C. chicken broth2 tsp. fresh minced garlic2 tsp unpacked brown sugar
Place large pot on medium high heat and drop in margarine. Cook onion, potato and squash in margarine for 10 minutes, stirring constantly until everything is golden brown. Stir in garlic and cook one minute longer.
Lower heat to medium. Add broth and cover. Cook for 20 minutes. Add brown sugar and milk. Stir occasionally for 10 minutes longer, uncovered.
Allow mixture to cool slightly off the heat. Puree until smooth using blender. (1/3 of the mixture at a time)
Number of Servings: 8
Recipe submitted by SparkPeople user JOOLIEBOOLIE69.
Lower heat to medium. Add broth and cover. Cook for 20 minutes. Add brown sugar and milk. Stir occasionally for 10 minutes longer, uncovered.
Allow mixture to cool slightly off the heat. Puree until smooth using blender. (1/3 of the mixture at a time)
Number of Servings: 8
Recipe submitted by SparkPeople user JOOLIEBOOLIE69.
Nutritional Info Amount Per Serving
- Calories: 137.9
- Total Fat: 2.5 g
- Cholesterol: 0.6 mg
- Sodium: 613.0 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 5.9 g
- Protein: 3.8 g
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