Butternut Squash and Sunchoke Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp Olive Oil1 large onion (chopped)4 cloves of garlic (chopped)4 stalks of celery (chopped)1 medium butternut squash (peeled, seeded, and chopped) or 4 cups pre-chopped2 cups of sunchokes/ Jerusalem artichokes (peeled and chopped)1 small yam (peeled and chopped)1 box (4 cups) of fat free chicken stock or veggie stock (I like Trader Joe's stock)Note: All of these ingredients will be blended, so don't worry about chopping everything nicely. A rough uniform chop will work fine.
Makes 6 1-cup servings
in a large pot (I use a large french oven):
Saute the garlic and onion and celery until in olive oil until translucent
Add the squash, sunchokes and yam and saute until they begin to brown
Add chicken or vegetable stock (covering the vegetable) and simmer until the all the vegetables are soft.
Use an immersion blender or transfer into a food processor and blend until smooth and creamy.
Number of Servings: 6
Recipe submitted by SparkPeople user DCUVS87.
in a large pot (I use a large french oven):
Saute the garlic and onion and celery until in olive oil until translucent
Add the squash, sunchokes and yam and saute until they begin to brown
Add chicken or vegetable stock (covering the vegetable) and simmer until the all the vegetables are soft.
Use an immersion blender or transfer into a food processor and blend until smooth and creamy.
Number of Servings: 6
Recipe submitted by SparkPeople user DCUVS87.
Nutritional Info Amount Per Serving
- Calories: 172.2
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 411.6 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 6.4 g
- Protein: 3.7 g
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