ButNut Squash Soup

Name: ButNut Squash Soup Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 8
Ingredients: 1 butnut sq cut into lg. cubes; 1-1.5 c silk soy cream; 1 lg. yellow onion diced; 2 stalks celery coursely chopped; 2 med. peeled carrots coursely chopped; 1/4 c coconut oil; 2 t fresh thyme; 2 t fresh rosemary; 2 t fresh sage; 1 bay leaf; ~ 4 c low-salt veg or chicken broth/stock; s&p; 1/4 t cayenne

Minutes to Prepare: 25
Minutes to Cook: 40

Number of Servings: 8

Ingredients

1 butnut sq, cut into lg. cubes1-1.5 c silk soy cream1 lg. yellow onion, diced2 stalks celery, coursely chopped2 med. peeled carrots, coursely chopped1/4 c coconut oil2 t fresh thyme2 t fresh rosemary2 t fresh sage1 bay leaf~ 4 c low-salt veg or chicken broth/stocks&p1/4 t cayenne

Directions

Saute carrot, celery, and onion in coconut oil w/ a little salt til transparent. Add butternut squash, herbs, cayenne, pepper and broth. Cook approx. 20 min, til squash is soft. Puree w/ submersible mixer til velvety and add soy cream until desired consistancy. If you feel you're adding too much cream add more broth. Add the butter for the finishing silkiness. Salt & Pepper to taste. Serve or save for later!

Serving Size: approx. 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user MARIKAPC.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 324.2
Total Fat: 18.6 g
Cholesterol: 6.8 mg
Sodium: 220.1 mg
Total Carbs: 35.4 g
Dietary Fiber: 7.2 g
Protein: 3.2 g

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