Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 tbsp. butter (I used Earth Balance)1/2 cup onion, sliced1/2 jalapeno, seeded, sliced2 sage leafs, diced2 lbs. (6 3/4 cups) butternut squash, peeled, cut up into chunks4 cups vegetable or chicken broth1/4 tsp. ground cinnamon1 cup coconut milk
In a large pot, over medium heat, add butter, onion, jalapeno and sage; cook for about 8 minutes or until onions are translucent. Add butternut squash and broth and cook for 20 - 25 minutes or until squash is fork tender.
With a hand immersion blender,process the squash until smooth. (If you do not have a hand immersion blender, with a slotted spoon take the squash out and process in a blender until smooth. Add squash back into pot.) Stir in cinnamon and coconut milk and cook for another 5 minutes for the flavors to combine and soup thickens.
Serve in a bowl and top with goat cheese, ample bacon, pumpkin seeds or even a dash more cinnamon.
Serving Size: 7 - 1 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user SHELBSYD.
With a hand immersion blender,process the squash until smooth. (If you do not have a hand immersion blender, with a slotted spoon take the squash out and process in a blender until smooth. Add squash back into pot.) Stir in cinnamon and coconut milk and cook for another 5 minutes for the flavors to combine and soup thickens.
Serve in a bowl and top with goat cheese, ample bacon, pumpkin seeds or even a dash more cinnamon.
Serving Size: 7 - 1 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user SHELBSYD.
Nutritional Info Amount Per Serving
- Calories: 89.7
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 342.6 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 2.8 g
- Protein: 1.4 g
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