Butternut Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 medium Butternut Squash1/5 of medium Carrot1 tsp Granulated Sugar1/8 medium Yellow Bell Pepper25ml skim Milk50ml Orange Juice1/2 tsp Butter, salted1/4 small ZucchiniSalt and pepper to taste1 tsp ground Cumin2 large cloves Garlic1/2 small onion
Cut Butternut in half length-ways and place on a baking sheet. Scoop out seeds but try to replace some of the dark orange pulp from what gets scooped out. Roast the butternut for 20-25 minutes at 200*C.
While the butternut is roasting, dice the vegetables and mince the garlic. Place the onions, garlic and butter in a saucepan and saute until translucent; then add the other vegetables. Saute for 2-3 minutes on medium-high heat and then add 1.5 cups of water and simmer until soft. The butternut should be done by this point.
Allow the butternut to cool a little and then scoop out the flesh with a spoon, placing it into the saucepan. If some of the skin gets into the saucepan, it's ok but try to avoid it. Stir the butternut and the vegetables together and then add the other ingredients. Be sure to pour the milk onto the butternut and mix it in before it has a chance to get too hot and boil. When all the ingredients are very soft and mushy, use a stick blender to puree the soup. Serve with homemade wholewheat beerbread or pieces of baguette.
Serving Size: Makes 2 generous bowls of soup
Number of Servings: 2
Recipe submitted by SparkPeople user NICKYMD1.
While the butternut is roasting, dice the vegetables and mince the garlic. Place the onions, garlic and butter in a saucepan and saute until translucent; then add the other vegetables. Saute for 2-3 minutes on medium-high heat and then add 1.5 cups of water and simmer until soft. The butternut should be done by this point.
Allow the butternut to cool a little and then scoop out the flesh with a spoon, placing it into the saucepan. If some of the skin gets into the saucepan, it's ok but try to avoid it. Stir the butternut and the vegetables together and then add the other ingredients. Be sure to pour the milk onto the butternut and mix it in before it has a chance to get too hot and boil. When all the ingredients are very soft and mushy, use a stick blender to puree the soup. Serve with homemade wholewheat beerbread or pieces of baguette.
Serving Size: Makes 2 generous bowls of soup
Number of Servings: 2
Recipe submitted by SparkPeople user NICKYMD1.
Nutritional Info Amount Per Serving
- Calories: 170.6
- Total Fat: 2.5 g
- Cholesterol: 5.1 mg
- Sodium: 3,524.2 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 8.5 g
- Protein: 3.8 g
Member Reviews