Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 cups (1 32 oz. carton) Pacific Organic Creamy Butternut Squash Soup4 cups (1 32 oz. carton) Vegetable Stock *or homemade stock1 whole butternut squash, microwaved, peeled, and cut into 1" cubes1 medium onion, choppedapprox. 8 cloves of garlic, peeled and choppedapprox. 10 sprigs of parsley, finely chopped2 tsp. chili powder2 tbs. coconut oil
Pierce and microwave one whole butternut squash. Let cool, peel, and cut into 1" chunks. Saute on high heat in coconut oil, and sprinkle with chili powder while cooking.
Meanwhile, chop onion, peel and chop garlic, and add to pan. Slowly add stock after onion has browned completely. Alternate adding soup and stock while cooking and stirring. Chop parsley and add.
Serve piping hot. Garnish with cream if desired.
Serving Size: makes 8 cups
Number of Servings: 8
Recipe submitted by SparkPeople user NORAHAYDEN.
Meanwhile, chop onion, peel and chop garlic, and add to pan. Slowly add stock after onion has browned completely. Alternate adding soup and stock while cooking and stirring. Chop parsley and add.
Serve piping hot. Garnish with cream if desired.
Serving Size: makes 8 cups
Number of Servings: 8
Recipe submitted by SparkPeople user NORAHAYDEN.
Nutritional Info Amount Per Serving
- Calories: 117.0
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 450.4 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 3.6 g
- Protein: 1.9 g
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