Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Onions, raw, 1 medium (2-1/2" dia) Butter, 2 tbsp Garlic, 3 clove Butternut Squash, 3 cup, cubes POTATOES, RED ,3 medVegetable Broth, 5 cup Sage, ground, 1.5 tsp Salt .5 tsp Pepper, black, .25 tsp
In a skillet, saute onion and garlic in butter over medium heat, stirring occasionally, until tender but no browned. Add the garlic and cook for two minutes longer. Spoon vegetables into slow cooker.
Add squah, potatoes, broth, sage, salt and pepper.
Cover and cook on HIGH 4 hours or LOW 6 to 7 hours, or until the vegetables are soft when pierced with a fork.
Let cool slightly, then puree soup in a blender or food processor.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MOSTOFTODAY.
Add squah, potatoes, broth, sage, salt and pepper.
Cover and cook on HIGH 4 hours or LOW 6 to 7 hours, or until the vegetables are soft when pierced with a fork.
Let cool slightly, then puree soup in a blender or food processor.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MOSTOFTODAY.
Nutritional Info Amount Per Serving
- Calories: 226.4
- Total Fat: 5.9 g
- Cholesterol: 15.1 mg
- Sodium: 1,500.1 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 6.6 g
- Protein: 4.1 g
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