Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Whole Butternut Squash (approx. 4lb)1 C Apple Juice1 tsp Cinnamon1/4 C Sliced Almonds
Wash and Cut the squash in half. **Carefully..the squash is VERY dense**
Remove seeds.
Place on baking sheet, cut side down, and bake at 350 until knife soft.
Remove and allow to cool enough that you are able to handle it.
Peel skin and put chunks into blender or food processor. Add apple juice.
Puree mixture **You may need to add a small amount of juice to allow it to puree in the machine**
Once done, pour into a pan on the stove. Add cinnamon, heat, and serve.
Put a few almonds on top to garnish.
Serving Size: Makes 6 Bowls
Number of Servings: 6
Recipe submitted by SparkPeople user JODIEC79.
Remove seeds.
Place on baking sheet, cut side down, and bake at 350 until knife soft.
Remove and allow to cool enough that you are able to handle it.
Peel skin and put chunks into blender or food processor. Add apple juice.
Puree mixture **You may need to add a small amount of juice to allow it to puree in the machine**
Once done, pour into a pan on the stove. Add cinnamon, heat, and serve.
Put a few almonds on top to garnish.
Serving Size: Makes 6 Bowls
Number of Servings: 6
Recipe submitted by SparkPeople user JODIEC79.
Nutritional Info Amount Per Serving
- Calories: 164.7
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 14.7 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 9.6 g
- Protein: 3.5 g
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