Butternut Squash & Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 (2 to 3 pound) butternut squash, peeled and seeded16 oz canned pumpkin2 tablespoons unsalted butter1 medium onion, chopped6 cups chicken stockSeasonings (to taste):NutmegSalt and freshly ground black pepperGarlic powderGround gingerCurry powder
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Add pumpkin. Stir and season. Serve.
Serving Size: Makes approx 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BLUEKITTEN.
Serving Size: Makes approx 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BLUEKITTEN.
Nutritional Info Amount Per Serving
- Calories: 139.8
- Total Fat: 4.8 g
- Cholesterol: 10.9 mg
- Sodium: 755.3 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 7.1 g
- Protein: 3.1 g
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