Butternut Squash Soup
- Number of Servings: 6
Ingredients
1/4 c. unsalted butter1 butternut squash, peeled, seeded & cubed1 clove garlic, minced.1 medium onion, chopped1 t. salt1/2 t. coriander seed, crushed1/2 t. ground thyme1 dash fresh ground black pepper5 c. vegetable stock1/2 c. orange juice1/2 c. skim milk1 dash nutmeg1 dash cayenne pepper
Melt butter in stock pot over medium-high heat. Add squash, garlic and onion; saute 3 minutes. Add salt, coriander, thyme and black pepper and saute 5 additional minutes.
Add stock and orange juice. Bring to boil, then cover and simmer one-half hour until squash is soft. Blend until smooth. Add milk then nutmeg and cayenne pepper to taste.
Serve warm.
Serving Size: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user STEI_DEB.
Add stock and orange juice. Bring to boil, then cover and simmer one-half hour until squash is soft. Blend until smooth. Add milk then nutmeg and cayenne pepper to taste.
Serve warm.
Serving Size: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user STEI_DEB.
Nutritional Info Amount Per Serving
- Calories: 190.8
- Total Fat: 8.8 g
- Cholesterol: 22.5 mg
- Sodium: 435.9 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 5.0 g
- Protein: 3.0 g
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