Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Tbl. Butter1 Tbl. Olive Oil2 medium onions, diced1/8 Cup Flour (for roux)1 large Butternut squash, roasted and cubed (can use frozen), makes about 4 cups8 Cups Chicken broth
Makes 8-10 1 Cup servings, depending on the size of the Squash.
Roast peeled squash in 350 degree oven for 1 hour, turning once halfway through or use frozen cubed squash.
Saute diced onion in butter and olive oil until translucent. Add flour and stir over medium heat for 1 minute to form roux (thickening agent). Add chicken broth or water and bullion while stirring roux to incorporate. Add cubed cooked squash. Bring to a boil and reduce heat to a simmer for approximately 15 minutes to allow flavors to blend.
Using a stick blender, blend squash and onions in the pot until a smooth consistency is reached. Season to taste with salt and pepper, and add either mild curry powder or cinnamon and nutmeg to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user MARATHONMOM26.2.
Roast peeled squash in 350 degree oven for 1 hour, turning once halfway through or use frozen cubed squash.
Saute diced onion in butter and olive oil until translucent. Add flour and stir over medium heat for 1 minute to form roux (thickening agent). Add chicken broth or water and bullion while stirring roux to incorporate. Add cubed cooked squash. Bring to a boil and reduce heat to a simmer for approximately 15 minutes to allow flavors to blend.
Using a stick blender, blend squash and onions in the pot until a smooth consistency is reached. Season to taste with salt and pepper, and add either mild curry powder or cinnamon and nutmeg to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user MARATHONMOM26.2.
Nutritional Info Amount Per Serving
- Calories: 101.3
- Total Fat: 4.7 g
- Cholesterol: 7.6 mg
- Sodium: 30.5 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 3.5 g
- Protein: 1.4 g