Terry's Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tablespoons grapeseed oil 1 medium onion, chopped 3 stalks celery, chopped 2 medium sweet potatoes, cubed 1 medium butternut squash - peeled, seeded, and cubed 1 (32 fluid ounce) container chicken stock salt and freshly ground black pepper to taste
1. Melt the grapeseed oil in a large pot, and cook the onion, celery, sweet potatoes, and squash 5 minutes, or until lightly browned.
2. Pour in enough of the chicken stock to cover vegetables.
3. Bring to a boil.
4. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
5. Transfer the soup to a blender, and blend until smooth.
6. Return to pot, and mix in any remaining stock to attain desired consistency.
Season with salt and pepper.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user TENACIOUSTD.
2. Pour in enough of the chicken stock to cover vegetables.
3. Bring to a boil.
4. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
5. Transfer the soup to a blender, and blend until smooth.
6. Return to pot, and mix in any remaining stock to attain desired consistency.
Season with salt and pepper.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user TENACIOUSTD.
Nutritional Info Amount Per Serving
- Calories: 90.3
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 372.6 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 3.0 g
- Protein: 1.6 g
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