Butternut Squash Soup
- Number of Servings: 6
Ingredients
1/2 cup 1/4 inch dice butternut squash4 cups 1 inch dice butternut squash1 small red Potato, peeled and diced (150 grams) 1 onion, diced (1 cup)5 cups chicken or vegetable stock1/2 cup honey1 tablespoon dried savory1/4 teaspoon nutmeg1/4 teaspoon cinnamon1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons chopped fresh chives
In a small pot, bring an inch of water to a boil. Add the small diced squash and cook for 1 minute. Drain and pat dry on a paper towel. Set aside for garish.
Place the large dice squash, potatoes, onion in a steamer basket over boiling water. Cover and steam for 10 Minutes. While the vegetables are steaming, bring the chicken stock to a boil. When the squash, potatoes, onion are tender, puree in blender or food processor. Add the boney, savory, nutmeg, cinnamon, salt and pepper. Blend well. Scrape the mixture into the chicken stock snd stir to combine. Simmer gently for 5 minutes. Garish with the chives.
Serving Size: 6 - 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user PMEALEY7005.
Place the large dice squash, potatoes, onion in a steamer basket over boiling water. Cover and steam for 10 Minutes. While the vegetables are steaming, bring the chicken stock to a boil. When the squash, potatoes, onion are tender, puree in blender or food processor. Add the boney, savory, nutmeg, cinnamon, salt and pepper. Blend well. Scrape the mixture into the chicken stock snd stir to combine. Simmer gently for 5 minutes. Garish with the chives.
Serving Size: 6 - 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user PMEALEY7005.
Nutritional Info Amount Per Serving
- Calories: 191.3
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 204.2 mg
- Total Carbs: 47.2 g
- Dietary Fiber: 5.9 g
- Protein: 3.2 g
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