Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 tablespoons chopped onion 4 tablespoons olive oil 6 cups butternut squash, peeled and cubed 3 cups water 4 cubes chicken or vegetable bouillon ˝ teaspoon dried marjoram 1/4 teaspoon ground black pepper 1/8 teaspoon ground cayenne pepper 1 can no fat evaporated milk
1. Saute onions in the olive oil. Add squash, water, bouillon, marjoram, black pepper, and red pepper. Bring to boil, cook 20 minutes or until squash is tender.
2. Puree in blender, adding evaporated milk until smooth. Return to pot and heat through. Do not allow to boil. Makes 4 -6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user DISENSI.
2. Puree in blender, adding evaporated milk until smooth. Return to pot and heat through. Do not allow to boil. Makes 4 -6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user DISENSI.
Nutritional Info Amount Per Serving
- Calories: 279.6
- Total Fat: 15.6 g
- Cholesterol: 20.3 mg
- Sodium: 557.1 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 8.5 g
- Protein: 7.6 g
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