Acorn Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 butternut squash1 acorn squash4 diced shallots3 celery ribs, diced Sprinkle each of cinnamon, cayenne and paprika3 cups broth1.5 c milk1 package of chicken, apple, Chardonnay sausage, diced
Cut the squash in half and roast at 350 for 45 minutes.
Sautéed the celery and shallots in olive oil.
Add squash innards and broth. Sprinkle with seasonings. Bring to a boil. Reduce heat, cover, simmer for 10 min.
Use immersion blender or food processor to purée.
Add sausage, heat to a simmer and simmer for 10 min.
Add milk. Heat just to eating temp and serve.
Serving Size: makes 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user JIPPYDOO.
Sautéed the celery and shallots in olive oil.
Add squash innards and broth. Sprinkle with seasonings. Bring to a boil. Reduce heat, cover, simmer for 10 min.
Use immersion blender or food processor to purée.
Add sausage, heat to a simmer and simmer for 10 min.
Add milk. Heat just to eating temp and serve.
Serving Size: makes 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user JIPPYDOO.
Nutritional Info Amount Per Serving
- Calories: 128.3
- Total Fat: 5.7 g
- Cholesterol: 15.9 mg
- Sodium: 561.6 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 3.9 g
- Protein: 5.2 g
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