Carol & Pam's Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
8 Cups butternut squash2 Cups fat free chicken or Vegtable broth1 Cup chopped onion2 Cups Granny Smith and Rome Apples1 T. curry powder1 t. ground cumin3 Cups water
Wash squash, cut in half, remove seeds, bake at 350 Degrees for 30 minutes till tender. While squash is baking, chop and dice onion and apples. Using a large soup pot, put in chicken broth, water, onions, apples. Remove squash from oven, and scrap squash from skins, add to pot. Bring to boil, and cook about 30 minutes till apples and onions are tender. Remove from stove. Use a blender or food processor, puree the soup. Its best to use only about 1/2 cup, to puree, being very careful as mixture is hot. Put puree mixture into clean pot, add cumin and curry, bring to slow boil, mixture is rather thick, be careful not to let it stick. You can put this in a slow cooker. Makes 12 1/2 Cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user PAMFASTIK.
Number of Servings: 12
Recipe submitted by SparkPeople user PAMFASTIK.
Nutritional Info Amount Per Serving
- Calories: 74.5
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 411.5 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 1.0 g
- Protein: 1.6 g
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