April's butternut squash recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
carrotsceleryoniongarlicbutternut squashchicken brothcreampumpkin pie spice
In stock pot melt butter and add chopped carrots, celery and onion to butter. Saute for 2 minutes.
Add garlic and squash and saute for 1 more minute. Add broth and cover pot with lid. Let simmer until vegetables are very tender.
Place all ingredients in blender. Remover center cover of blender and place lid on top. Cover with a towel to prevent splatters. Blend until creamy.
Pour back into stock pot and add spice and cream. Serve.
Serving Size: makes 6, 2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user APRIL2968.
Add garlic and squash and saute for 1 more minute. Add broth and cover pot with lid. Let simmer until vegetables are very tender.
Place all ingredients in blender. Remover center cover of blender and place lid on top. Cover with a towel to prevent splatters. Blend until creamy.
Pour back into stock pot and add spice and cream. Serve.
Serving Size: makes 6, 2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user APRIL2968.
Nutritional Info Amount Per Serving
- Calories: 165.0
- Total Fat: 11.4 g
- Cholesterol: 42.8 mg
- Sodium: 429.8 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 4.1 g
- Protein: 2.4 g
Member Reviews