Tomato Butternut Squash Soup
- Number of Servings: 8
Ingredients
EVOO 1 Tablespoon1 Onion thinly sliced4 cloves mashed garlic cloves2 fresh sage leaves or 1 teasp ground sageSalt/Pepper to taste if desired (not accounted for in this recipe)2 14oz cans of Fire Roasted Diced Tomatoes1 medium butternut squash peeled, halved, seeded and diced4 cups low sodium chicken broth or waterOptional is to add parmesean cheese at the end (not accounted for in this recipe)
Heat the olive oil over medium heat. Add onion, garlic, saged and salt and pepper if you choose to tatste. Cook, covered, stirring occasionally until the onions are soft and fragrant, about 15 minutes. Raise the heat to medium-high, add the tomatoes, and cook until the onions are slightly browned, about 7 minutes. Add the squash and continue to cook, stirring occasionally, until the squash is tender, about 12 minutes. Add the broth, bring to a simmer and cook uncovered until the vegetables are tender, about 20 minutes. Set aside to cool slightly.
Working in bathces puree in a blender or with an immersion blender. Return the soup to the pot and reheat. Serve the soup warm with a touch of parmesan if desired.
Makes approximately 8, 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SARAHHELLER.
Working in bathces puree in a blender or with an immersion blender. Return the soup to the pot and reheat. Serve the soup warm with a touch of parmesan if desired.
Makes approximately 8, 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SARAHHELLER.
Nutritional Info Amount Per Serving
- Calories: 84.7
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 581.6 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 4.3 g
- Protein: 1.4 g
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