Butternut Squash Soup- Laura's
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 (2-3 pounds) butternut squash, peeled and seeded2 Tablespoons Fleishmann's unsalted butter 1 medium onion, chopped6 cups Kirkland Organic Chicken StockNutmegSalt and pepper
Cut squash into 1 inch chunks. In a large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15-20 minutes. Remove squash chunks with slotted spoon and place in blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt and pepper to taste.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user JAMLROB.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user JAMLROB.
Nutritional Info Amount Per Serving
- Calories: 146.6
- Total Fat: 4.1 g
- Cholesterol: 10.4 mg
- Sodium: 411.6 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 7.3 g
- Protein: 4.4 g
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