Butternut Squash Soup
- Number of Servings: 8
Ingredients
Directions
1 Onion, Medium, chopped1 Burrternut squash, peeled and cubed6 C Chicken StockSalt and Pepper to taste, Nutmeg, pinch
Saute onion until translucent. Add squash and chicken stock. Bring to a boil and then turn down to a simmer. Simmer until squash if fork tender. Puree in blender, in batches, until smooth. Add Nutmeg, salt and pepper. Serve as a soup course or a meal.
Number of Servings: 8
Recipe submitted by SparkPeople user GARDENDIVA2.
Number of Servings: 8
Recipe submitted by SparkPeople user GARDENDIVA2.
Nutritional Info Amount Per Serving
- Calories: 110.9
- Total Fat: 2.3 g
- Cholesterol: 5.3 mg
- Sodium: 798.6 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 0.3 g
- Protein: 5.6 g
Member Reviews
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MEADCOCK
This was really good.I added a dash cinnamon and red pepper about 2 TBS pumpkin, about 1/8 cup veg stock and about 1/2 cup chicken broth (low sodium and fat free) Since I had left over butternut squash I served as a side one night at dinner I used it and just mashed with a fork.Very creamy & good. - 11/12/11